Elegant Eggnog

By margokittycat

Ingredients
  • 1 C. Splenda

  • 1 TBSP Cornstarch or arrowroot

  • 1 tsp. Ground Nutmed

  • 7 Large Egg Yolks

  • 4 C. Whole Milk

  • 2 C. Fat Free half and half

  • 2 TBSP Vanilla extract or 1 tsp. Rum extract

Directions
  1. Combine Splenda, cornstarch, and nutmeg in a large, heavy saucepan. Whisk the egg yolks in a medium bowl until pale yellow. Scrap into the saucepan and whisk to blend with the dry ingredients. Gradually whisk in the milk. Cook over low heat, whisking constantly, until the mixture reads 175 degrees on an instant read thermometer, about 7 minutes. Remove from heat and whisk in the half and half. Transfer to a bowl and cool.

  2. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or up to 3 days.

  3. Just before serving, stir in vanilla extract or rum extract which ever you choose. Ladle into punch cups and serve.


Nutritional Facts

Servings
10
Serving size 4 fl oz.
Calories
90
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
110 mg
Sodium
70 mg
Total Carbohydrates
7 g
Dietary
Fiber 0 g
Sugars
5 g
Protein
5 g

holiday snacks and drinks ultra-low-carb

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