Diabetic Eggnog Food

DIABETIC HOLIDAY EGGNOG

Steps:

• Mix 2 cups milk, cornstarch, and Equal in a small saucepan; heat to boiling.
• Boil for 1 minute, stirring constantly.
• Mix about half of the milk mixture into eggs; return egg mixture to remaining milk in saucepan.
• Cook over low heat until slightly thickened, stirring constantly.
• Remove from heat; stir in vanilla and cinnamon.
• Cool to room temperature; refrigerate until chilled.
• Stir 2 cups chilled milk into custard mixture; serve in small glasses.
• Sprinkle with nutmeg.
• Cook time does not include chill time.
• Makes 8 4oz.
• servings.

DIABETIC EGGNOG KNOCKOFF MUFFINS

Steps:

• In a large bowl, combine flour, baking power, Splenda, nutmeg and cinnamon.
• In a medium bowl, whisk Eggbeaters, milk, oil and rum.
• Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.
• In a small container, combine Splenda, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 15-18 minutes or until tester comes out clean.

DIABETIC EGGNOG

Steps:

• In a blender, whirl all ingredients until smooth.
• Serve in a tall glass.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.