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FROTHY VANILLA EGGNOG 1 pkg. (4 serving) vanilla pudding (not instant) whites from 4 large eggs, at room temperature 3 1/2 c. milk 1 Tbsp. rum or brandy extract 1/4 tsp. ground nutmeg 1/8 tsp. ground cinnamon If you double recipe, use only 4 egg whites. Cook pudding according to package directions, using 3 1/2 cups milk. Remove from heat. Add extract and nutmeg. Cover and refrigerate 3 hours until cold or overnight. To serve, pour pudding mixture into punch bowl. Beat egg whites in a medium-sized bowl with electric mixer until stiff peaks form when beaters are lifted. Measure and set aside 1/2 cup whites. Fold remaining whites into pudding mixture until blended. Top with dollops of reserved whites. Sprinkle with cinnamon. Makes 12 servings; 99 calories per 1/2 cup. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |