Low-Fat Eggnog

• 1 cup sugar
• 4 each egg whites
• 13 cup water
• 1/4 teaspoon cream of tartar
• 4 cups milk skim
• 2 teaspoons vanilla extract
• 1/2 cup brandy or rum, to 1 cup
• 1 x nutmeg

1. Combine sugar, egg whites, water and cream of tartar in a large not-aluminum metal bowl; whisk to blend.
2. Set bowl over a pan of simmering water, taking care that the bowl does not touch the water.
3. Beat with an electric mixer on medium about 10 minutes, until mixture registers 140 degress on a candy thermometer and is very thick and fluffy.
4. Continue to beat 3 more minutes; remove from heat and beat until mixture has cooled slightly.
5. Pour milk and vanilla into another large bowl.
6. Add egg white mixture and brandy or rum; combine gently with a whisk.
7. Serve well-chilled and dusted with nutmeg.
8. (Nog will separate when standing, but is easily recombined by whisking.)
9. Serves 8 Per serving: 176 CAL; 6G Prot.
10. ; 0.2G FAT; 29G CARB.
11. ; 2MG CHOL; 96 MG SOD.
12. ; 0 FIBER.

sugar, egg whites, water, cream of tartar, milk, vanilla, brandy, nutmeg

Taken from recipeland.com/recipe/v/low-fat-eggnog-1730 (may not work)