Low-Fat Eggnog

1     c  Sugar
4        Egg whites
  1/3 c  Water
  1/4 ts Cream of tartar
4     c  Skim milk
2     ts Vanilla extract
1/2   c  Brandy or rum; up to 1 c
         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.)

Serves 8

Per serving: 176 CAL; 6 g Prot.; 0.2 g Fat; 29 G Carbs;
2 mg Chol; 96 mg Sod.; 0 Fiber.  Ovo-Lacto

From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)
Date: Mon, 14 Nov 94 08:12:43 EST

I found this recipe in the December '94 Vegetarian Times!
Enjoy!