This eggnog has almost a third fewer calories, just a quarter of the fat and less than half the cholesterol of traditional eggnog. Yet it’s a frothy blend that’s thick and satisfying…and is sure to spice up your holidays.
Ingredients
1¾ cups sugar
¼ cup all-purpose flour
½ teaspoon salt
2 quarts 2% milk
6 eggs, lightly beaten
3 teaspoons vanilla extract
2 teaspoons rum extract
4 cups fat-free half-and-half cream
½ teaspoon ground nutmeg
Preparation
1. In a large heavy saucepan, combine the sugar, flour and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat until a thermometer reads 160°F, about 20 minutes. Remove from the heat; stir in extracts. Cover and refrigerate until well chilled, about 2 hours.
2. Just before serving, strain the eggnog mixture; stir in the cream and nutmeg. Pour into glasses.
Yields 18 servings (about 3 quarts)
**Diabetic exchanges: 1 starch, 1 reduced-fat milk.
