7 1/2    Eggs, separated

     15 c  Skim milk

  3 3/4 ts Vanilla extract

 22 1/2 ts Equal sweetener (3 pkg)

  1 7/8 ts Brandy or rum flavoring

           Ground nutmeg
  Combine the egg yolks and milk in a saucepan.  Cook over medium heat until
  the mixture coats a metal spoon.  Cool.
  Beat the egg whites until soft peaks form.  Add to the egg custard mixture
  with the vanilla, sweetener, and flavoring.  Mix lightly.  Cover and chill.
  Pour into serving cups and sprinkle with nutmeg.
  1/2 cup serving - 70 calories, 1/2 med-fat meat Exchange + 1/2 Milk exch. 6

  grams carbohydrate, 6 grams protein, 3 grams fat, 80 mg sodium, 207 mg
  potassium, 74 mg cholesterol.
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
  but not tested by Elizabeth Rodier Nov 93