* Exported from MasterCook *

EGGNOG NY TIMES COOKBOOK

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : 0-5G Low Carb Beverages-Alcoholic


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs -- separated
1 cup splenda
1 cup whiskey -- bourbon
1 cup cognac
1/2 tsp salt
3 pints heavy cream -- 1.75ltres
Grated Nutmeg

In an electric mixer, beat the egg yolks with the splenda until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours.

1. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour.
When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.


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Per Serving (excluding unknown items): 421 Calories; 36g Fat (88.8% calories from fat); 6g Protein; 4g Carbohydrate; 0g Dietary Fiber; 263mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore may. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0