Lunch: Healthy Makeover Eggnog

When it comes to holiday-time calories, nothing adds to your bottom line as much as this rich punch. But only a scrooge would give up eggnog altogether, so check out our slimmed-down nog at one-fourth the saturated fat and half the cholesterol. We replace

Ingredients

3 large eggs
3 large egg whites
5 1/2 c. low-fat milk
1/2 c. sugar
2 tbsp. cornstarch
salt
2 tbsp. vanilla
1/2 tsp. ground nutmeg
1/3 c. dark Jamaican rum (optional)

Instructions

In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.
Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.
Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.

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