Trimmed Eggnog
Keep the rich taste and creamy texture of eggnog on your menu this season, but say good-bye to the extra calories and fat. From eatbetteramerica.
35 min |
2 hr 35 min |
10 servings |
| 2 | eggs plus 2 egg whites, slightly beaten |
| 1/3 | cup sugar |
| Dash salt |
| 2 1/4 | cups fat-free (skim) milk |
| 1 | teaspoon vanilla |
| 2 | cups frozen (thawed) fat-free whipped topping |
| 1/2 | cup light rum* |
| 1 | or 2 drops yellow food color, if desired |
| Ground nutmeg |
| 1. | In 2-quart heavy saucepan, mix eggs, sugar and salt. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon. Remove from heat; stir in vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover; refrigerate at least 2 hours but no longer than 24 hours. |
| 2. | Gently stir 1 cup of the whipped topping, the rum and food color into custard. |
| 3. | Pour custard mixture into small punch bowl. Drop remaining whipped topping in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store any remaining eggnog covered in refrigerator for up to 2 days. |
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Nutritional Information
120 ( 30); 3g ( 2g, 0g); 45mg; 60mg; 13g ( 0g, 12g); 4g 4%; 0%; 8%; 0% 1/2 ; 1/2 ; 0 ; 1/2 1
