Non Fat Eggnog 4 Points Recipes

LOW-FAT EGGNOG

Steps:

• Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
• Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
• Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

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.

HOMEMADE EGGNOG

Steps:

• In a large bowl, vigorously whisk the egg yolks, sugar and salt until light in color, and the sugar is almost dissolved. Carefully whisk in the milk. Set aside.
• In a small bowl, beat the egg whites and cream of tartar until stiff peaks form.
• Swiftly stir the egg whites and nutmeg into the milk mixture until just combined, popping as little bubbles as possible.
• Enjoy!

LOW FAT EGGNOG

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.