Debbie's Eggnog – from Debbie Cusick

1/2 cup plus 2 tbsp. Splenda
2 eggs, separated
1/4 tsp. salt
2 cups heavy cream
2 cups water
1 tsp. vanilla
Brandy or rum flavouring to taste
1/2 cup whipping cream, whipped
Ground nutmeg or cinnamon

Beat 1/2 cup Splenda with egg yolks. Add salt, stir in 2 cups cream and the 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 mixture and blend thoroughly. Add vanilla and flavouring. Chill at least 3-4 hours. Pour into punch bowl or cups. Dot with "islands" of whipped cream. Sprinkle with nutmeg or cinnamon.