Vegetable Eggnog

Course : Eggnog
Serves: 8
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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

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.


Nutritional Information:

262 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 68g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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