Happy Holidays! Eggnog Recipe

Marlene Koch DietWatch This recipe got a "yum" from every single taster -- along with a few "are you sure it's light?" comments. I made it for the holidays and it was a hit. You can now find low-fat versions on the shelves but I have yet to see any that are low in sugar. In fact, the light or low-fat versions have even more sugar than regular. Once made, this keeps very well for up to a week in the refrigerator.

Ingredients

• 1 cup 1% milk
• 1-1/2 cups non-fat half and half
• 1 tablespoon + 1 teaspoon cornstarch
• 3 large eggs, well beaten
• 2/3 cup Splenda granular
• 2 teaspoons vanilla
• 1/2 teaspoon nutmeg
• 2 cups 1% milk*

*Option: substitute 1/2 to 1 cup brandy or rum for milk if desired

Method

1. In a large saucepan, whisk together 1 cup 1% milk and next 4 ingredients. Place on stove and cook over low heat, stirring constantly, until mixture thickens and forms a thin custard.
2. Remove from heat; stir in vanilla and nutmeg. Stir in remaining milk and cool. Chill and store in refrigerator until served.

Yield: 8 servings
Per Serving: Calories, 100; Fat, 3 g; Saturated Fat, 1.5 g; Sodium, 80 mg; Carbohydrate, 11 g; Dietary Fiber, 0 g; Protein, 6 g.