This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

Makes 16 Small Punch Cup Servings

In the top of a double boiler, heat vanilla syrup over boiling water then add Maltitol and whisk until smooth. Beat the egg yolks until lemony colored. Add 1/4 cup of the hot syrup slowly to the egg yolks, whisking continuously until the eggs are warmed. Then add the eggs slowly to the hot syrup, whisking until well blended. Heat this mixture until it coats a spoon. Add the nutmeg and remove from heat to cool. You can hasten this by placing the double boiler over a saucepan of cold water.

Whip the cream, adding the vanilla.

Beat the egg whites in another bowl until stiff.

Fold the whipped cream and egg whites together and then gently fold in the cooled egg yolk mixture. Add the bourbon. (Note: if you wish to omit the bourbon, add 2 tablespoons rum extract and 3/4 cup water.) Chill thoroughly before serving with a dollop of whipped cream and a pinch of nutmeg.

Total carbs: 16
Per Serving: 1 carb