1/2 cup of Splenda 2 tablespoons of Splenda 2 eggs, separated 1/4 teaspoon of salt 2 cups of heavy cream 2 cups of water 1 teaspoon vanilla extract Brandy or rum flavoring, to taste 1 teaspoon of eggnog flavored oil 1/2 cup of whipping cream, whipped with sweetener of choice Ground nutmeg and/or mace
Beat 1/2 cup Splenda with egg yolks. Add salt, stir in 2 cups cream and 2 cups water. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat and allow to cool.
Beat egg whites until foamy then gradually add remaining Splenda, beating to soft peaks. Add to cooked mixture and blend thoroughly. Add vanilla and flavoring(s). Chill at least 3 to 4 hours. Pour into punch bowl or cups. Dot with "islands" of whipped cream. Sprinkle with nutmeg and/or mace. This recipe yields 4 servings; 4 carb grams per serving.
