Nonfat Eggnog Food

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.

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.

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!

NONFAT EGGNOG

Steps:

• Combine the Egg Beaters, 2 1/2 cups milk and the sugar in a saucepan. Cook, stirring, over medium heat until the mixture thickens.
• Remove from heat and stir in remaining ingredients, including the rest of the milk. Transfer to a bowl or container, cover and chill at least two hours before serving.

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.

NON-FAT EGGNOG - 4 POINTS

Steps:

• Combine all ingredients except spices in blender.
• Blend until mixed.
• Pour in glass and add a dash of nutmeg and cinnamon.

HOMEMADE EGGNOG

Steps:

• In a large bowl, vigorously whisk the egg yolks, sugar and salt until light in color, and the sugar is almost dissolved. Carefully whisk in the milk. Set aside.
• In a small bowl, beat the egg whites and cream of tartar until stiff peaks form.
• Swiftly stir the egg whites and nutmeg into the milk mixture until just combined, popping as little bubbles as possible.
• Enjoy!

EGG BEATER'S EGGNOG

Steps:

• Whip Egg Beaters and Equal together and combine with two types of milk and flavorings.
• Mix well.
• Chill overnight if possible.
• Pour into tumblers and dust with nutmeg.

SATISFYING EGGNOG

Steps:

• Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
• Just before serving, stir in dark rum, if using.

EGG BEATERS SUGAR-FREE EGGNOG

Steps:

• In large saucepan, over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly.
• Remove from heat; stir in vanilla and rum extract.
• Cover; chill.
• Just before serving, stir in brandy if desired; thin to desired consistency with remaining skim milk.
• Sprinkle with nutmeg and cinnamon.

SUGAR FREE EGGNOG

Steps:

• In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.