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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.

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