Light And Creamy Low Fat And Sugar Free Eggnog Food

LOW-FAT EGGNOG

Steps:

• In a large bowl, combine the milk and vanilla. In another bowl, combine dry pudding mix, sweetener and nutmeg. Whisk into milk mixture until smooth. Refrigerate until serving.

EASY LOW CARB SUGAR FREE EGGNOG

Steps:

• In a blender, add the Atkin shakes, egg yolks, rum extract, cinnamon and salt. Blend on high until combined then pour into a medium sized sauce pan.
• Pour in heavy cream and stir well. Heat over medium low heat.
• Continue to stir over low heat for about 15-20 minutes until mixture thickens and temperature with a thermometer is 160 degree F.
• Pour into a glass container, when slightly cooled try some and decide if you need to add any sweetener, stir well then place some plastic wrap right onto the mixture so a skin doesn't form while chilling in the refrigerator.
• Chill for 4- 6 hours then enjoy!

SUGAR-FREE/FAT-FREE HOLIDAY EGGNOG

Steps:

• In a bowl combine the pudding mix with 2 cups fat-free milk, tiny pinch nutmeg (if using) vanilla or rum extract and sugar substitute (to taste) mix on low speed using an electric mixture until thickened (adjust the sugar substitute to taste if needed).
• Pour into a large container with a tight-fitting lid; add in 3 cups milk, cover with lid and shake vigorously.
• Add in evaporated milk with remaining 2 cups milk and shake well again.
• Chill and shake again before using.
• Delicious!

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.

CREAMY KETO EGGNOG RECIPE

Steps:

• First thing is to separate eggs, place yolks in a saucepan and place whites in a container in the refrigerator.
• In saucepan also add heavy cream, almond milk, and powdered Swerve. Whisk.
• Continually stir ingredients until the mixture reaches 160 degrees, about 10-15 min. The mixture should NOT boil, just steam.
• Turn off heat and then add vanilla and nutmeg. Whisk.
• Let cool and cover for a few hours.
• When you take it out of the refrigerator and are ready to drink your low carb eggnog, top with whipped cream and a dusting of nutmeg on the top.

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.