Low Fat Eggnog Recipes

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LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG



Light and Creamy Low Fat and Sugar Free Eggnog image

Make and share this Light and Creamy Low Fat and Sugar Free Eggnog recipe from Food.com.

Provided by Chef tinaXXX

Categories     Beverages

Time 5m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups skim milk
1/2-1 cup Egg Beaters egg substitute
1/4 cup Splenda granular
3 tablespoons sugar-free instant vanilla pudding mix
2 teaspoons vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
1/2 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 44.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 2, Sodium 58.2, Carbohydrate 5.7, Sugar 0.2, Protein 3.9

LOW FAT EGGNOG



Low Fat Eggnog image

I decided to make a half the fat egg nogg.i found this in a sugar substitute book. I tweaked it a bit to my liking. This one is sugar free with 4 grams of fat per serving,and 90 calories.The real Egg nog has about 10 grams of fat per 1/2 cup serving. Usually the serving is listed on a carton as a 1/2 cup.Even if you use real...

Provided by Nor Mac

Categories     Other Drinks

Time 35m

Number Of Ingredients 9

2/3 c stevia or splenda( you may use sugar if wanted)
2 Tbsp vanilla extract or rum extract
2 c fat free half and half
4 c 1 percent milk
7 egg yolks
1 Tbsp cinnamon
2 tsp nutmeg
2 Tbsp corn starch
1 tsp rum extract or vanilla, or 1/4 cup rum

Steps:

  • 1. Put egg yolks in a blender of food processor. blend really well. Add the Stevia (sugar)add the milk,cinnamon,and nutmeg,and corn starch. Blend really well.
  • 2. Pour in to a saucepan and cook on medium whisking constantly until it thickens and is hot.About 10 minutes.You need the egg to cook.Do not over cook or it may get lumpy.
  • 3. Remove from heat. Mix in the half and half,and vanilla. Pour in to a pitcher,and cool in fridge. After an hour you may cover it. keep in fridge at least 6 hours before serving.Top with nutmeg,orcinnamon and whipped cream.

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