Eggnog, Rum Lc-3.3/sbeverage - alcohol, egg 1 large egg 1 packet Splenda 1/4 cup heavy cream 1 oz rum Separate the eggs. Beat the yolks until they are light yellow. Beat in the sweetener. Slowly beat in the cream and liquor. In a separate bowl, whip the egg whites until they form soft peaks. Fold the egg whites lightly into the other ingredients. Sprinkle nutmeg on top of each serving. If this mixture is too thin, whip the cream before adding the egg yolks and alcohol. NYC Nutrition Analysis (entire recipe): water=91.17 g; calories=346.9; protein=7.48 g; total fat=27.21 g; carbohydrate=3.28 g; ash=0.74 g; calcium=63.26 mg; phosphorus=127.6 mg; iron=0.75 mg; sodium=85.84 mg; potassium=106.3 mg; magnesium=9.22 mg; zinc=0.7 mg; copper=0.02 mg; manganese=0.02 mg; vitamin A=1200 IU; vitamin E=0.9 mg ATE; thiamin=0.05 mg; riboflavin=0.32 mg; niacin=0.06 mg; pantothenic acid=0.78 mg; vitamin B6=0.09 mg; folate=25.72 ug; vitamin B12=0.61 ug; vitamin C=0.35 mg; saturated fat=15.37 g; monounsaturated fat=8.32 g; polyunsaturated fat=1.51 g; cholesterol=294.8 mg; alcohol=9.47 g; selenium=15.7 ug; refuse=4.32%; %cal as carb:prot:fat=5:10:85; WW Pts=9.2; (complete analysis) |
