Vegetable Eggnog |
Course : Eggnog
Serves: 8 |
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Ingredients:
20 ounces silken regular or low-fat tofu |
16 ounces vanilla soymilk or rice milk |
1 tablespoons plus vanilla extract |
1/4 cup sugar |
2 tablespoons brown sugar |
1/4 teaspoon ground tumeric |
1/2 cup rum or brandy -- up to 1 |
1/2 teaspoon optional nutmeg |
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Preparation / Directions:
In a blender or food processor, combine all ingredients except nutmeg; blend thoroughly stopping occasionally to scrape down sides. Serve well chilled and dusted with nutmeg.
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Nutritional Information:
262 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 68g Carbohydrate; 0mg Cholesterol; 8mg Sodium |
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