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Barbara's Low Carb Eggnog

Recipe By Barbara Pollack
Serving Size: 2
Shared by Beth

1/3 cup heavy cream, (80ml)
1/2 cup Egg BeatersĀ® 99% egg substitute, (120ml)
2 tablespoons ThickenThin not/Sugar thickener, (30ml)
1/2 teaspoon vanilla
7 teaspoons sugar equivalent
nutmeg to taste
1 teaspoon rum extract, optional

Whip cream until foamy. Add remaining ingredients and whip until well mixed.
Mix in choice of liquor to taste or use rum extract. Refrigerate until serving time.
Serve with nutmeg sprinkled on top.
It's also delicious with non-dairy heavy cream substitutes.

Per Serving (excluding unknown items): 168 Calories; 15g Fat (80.6% calories from fat); 6g Protein; 2g Carbohydrate; 0g Dietary Fiber; 54mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.


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