Best Low Fat Eggnog Recipes

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.

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.

LIGHT AND CREAMY LOW FAT 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:

• 1. Put egg yolks in a blender of food processor. blend really well. Add the Stevia (sugar)add the milk,cinnamon,and nutmeg,and corn starch. Blend really well.
• 2. Pour in to a saucepan and cook on medium whisking constantly until it thickens and is hot.About 10 minutes.You need the egg to cook.Do not over cook or it may get lumpy.
• 3. Remove from heat. Mix in the half and half,and vanilla. Pour in to a pitcher,and cool in fridge. After an hour you may cover it. keep in fridge at least 6 hours before serving.Top with nutmeg,orcinnamon and whipped cream.