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Trimmed Eggnog

Eyes on Eggs

Foods high in lutein may help promote eye health. Lutein is found in the yolk of the egg.

Did You Know?

A cooked egg custard rather than uncooked eggs is used to make this eggnog to avoid any food-safety problems associated with uncooked eggs. Leftover 'nog? Try blending equal parts fresh fruits and eggnog for a creamy brunch-time smoothie. Or, substitute eggnog for the milk in your favorite quick bread or cake recipe. Delicious! Leftover eggnog will keep, covered, for two days.

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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.

Prep Time:35 min

Start to Finish:2 hr 35 min

makes: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.
*2 tablespoons rum extract and 1/3 cup milk can be substituted for the rum.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 60mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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