Low-Fat Eggnog
Contributed by Diane S.

1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
Nutmeg

Combine sugar, egg whites, water and cream of tartar in a
large not-aluminum metal bowl; whisk to blend. Set bowl over
a pan of simmering water, taking care that the bowl does not
touch the water. Beat with an electric mixer on medium about
10 minutes, until mixture registers 140 degrees on a candy
thermometer and is very thick and fluffy. Continue to beat 3
more minutes; remove from heat and beat until mixture has
cooled slightly. Pour milk and vanilla into another large
bowl. Add egg white mixture and brandy or rum; combine
gently with a whisk.  Serve well-chilled and dusted with
Nutmeg. (Nog will separate when standing, but is easily
recombined by whisking.)

Yield: 8 Servings
 Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.;
 2MG CHOL; 96 MG SOD.; 0 FIBER.