Low Carb Eggnog

Ingredients:

• 1/2 cup plus 2 Tablespoons Splenda
• 2 eggs, separated
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 cups water
• 1 teaspoon vanilla extract
• Brandy or rum flavoring to taste
• 1/2 cup whipping cream, whipped with sweetener of choice
• Ground nutmeg and/or mace

Directions:

Beat 1/2 cup Splenda and egg yolks together. 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 (but not boiled!) mixture and blend thoroughly. Add vanilla and flavoring(s). Chill thoroughly until ready to serve.

Garnish with dallops of whipped cream and nutmeg.

Enjoy!