* Exported from MasterCook *

HOLIDAY EGGNOG

Recipe By :Carol Willaims
Serving Size : 6 Preparation Time :0:20
Categories : 0-5G Low Carb Beverages
Beverages-Shakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lg eggs
1/4 tsp salt
1 1/2 cups heavy cream
2 1/2 cups water
1 tsp vanilla
1 tsp nutmeg
1/4 cup Splenda

-In a large saucepan beat together the eggs, nutmeg andsalt.
-Mix the cream andthe water andADD 2 CUPS only to the eggs, stir well.
-Cook over low heat, stirring constantly until mixture thickens andcoats the back of a spoon.
-Remove from heat; stir in the remaining cream/water mixtureand vanilla; mix well.
-Cover, cool then stir in Splenda.
-Store covered in the fridge.
-Before serving garnish with a sprinkling of nutmeg.
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Per Serving (excluding unknown items): 275 Calories; 27g Fat (86.5% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 269mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 5 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


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