Low Fat Eggnog Recipes

LOW-FAT EGGNOG

Steps:

• Heat 2 1⁄2 cups milk and vanilla extract in a medium-size sauce-pan, and simmer over medium heat. Meanwhile, in a large bowl, whisk eggs, sugar, nutmeg, and cornstarch until mixture turns yellow and frothy. Remove saucepan from heat and slowly pour warm milk into egg mixture, about 1 cup at a time, to temper the eggs, whisking constantly. Pour mixture back into the pan. Place over medium heat, and stir constantly with a wooden spoon until eggnog begins to thicken, about 6 to 7 minutes. Remove saucepan from heat, and immediately stir in remaining 1⁄2 cup milk to stop the cooking process. Let mixture cool in the saucepan, then transfer to a pitcher. Cover, and chill in the refrigerator for at least 4 hours, or overnight. Before serving, spike with rum or bourbon if desired. Keep eggnog in a pitcher or pour into a punch bowl. Serve in individual glasses, and garnish with nutmeg.

LOW-FAT EGGNOG

Steps:

• In a large bowl, combine the milk and vanilla. In another bowl, combine dry pudding mix, sweetener and nutmeg. Whisk into milk mixture until smooth. Refrigerate until serving.

LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG

Steps:

• Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
• Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
• NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.