Classic Egg Nog
|1/2 cup plus 2 Tablespoons Splenda |
2 eggs, separated
1/4 teaspoon salt
2 cups heavy cream
2 cups water
1 teaspoon vanilla extract
Brandy or rum flavoring to taste
1 teaspoon eggnog flavored oil (LorAnn or Amish brand) [optional]
1/2 cup whipping cream, whipped with sweetener of choice
Ground nutmeg and/or mace
- Beat 1/2 cup Splenda with egg yolks. Add salt, stir in 2 cups cream and 2 cups water. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat and allow to cool.
- Beat egg whites until foamy then gradually add remaining Splenda, beating to soft peaks. Add to cooked mixture and blend thoroughly. Add vanilla and flavoring(s). Chill at least 3-4 hours.
Pour into punch bowl or cups. Dot with "islands" of whipped cream. Sprinkle with nutmeg and/or mace.
4 grams per serving.