1 cup splenda granular, sugar substitute |
1/2 cup light butter, softened |
1 cup low-fat eggnog or 1 cup fat free eggnog |
8 ounces nonfat sour cream |
1 teaspoon rum extract |
6 tablespoons egg substitute (to equal 2 eggs) |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup splenda sugar substitute |
1 tablespoon all-purpose flour |
1 tablespoon light butter, softened |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
1/2 cup powdered sugar |
1 -2 tablespoon low-fat eggnog or 1 -2 tablespoon fat free eggnog |