Low Fat 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.

LOW-FAT EGGNOG

Steps:

• Heat 2 1⁄2 cups milk and vanilla extract in a medium-size sauce-pan, and simmer over medium heat. Meanwhile, in a large bowl, whisk eggs, sugar, nutmeg, and cornstarch until mixture turns yellow and frothy. Remove saucepan from heat and slowly pour warm milk into egg mixture, about 1 cup at a time, to temper the eggs, whisking constantly. Pour mixture back into the pan. Place over medium heat, and stir constantly with a wooden spoon until eggnog begins to thicken, about 6 to 7 minutes. Remove saucepan from heat, and immediately stir in remaining 1⁄2 cup milk to stop the cooking process. Let mixture cool in the saucepan, then transfer to a pitcher. Cover, and chill in the refrigerator for at least 4 hours, or overnight. Before serving, spike with rum or bourbon if desired. Keep eggnog in a pitcher or pour into a punch bowl. Serve in individual glasses, and garnish with nutmeg.

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.

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.

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.