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    2 pt. Fluffy Light Eggnog


    Source of Recipe


    BH&G Low Cal, Low Fat Recipes Fall/98

    List of Ingredients




    6 cups skim milk
    3 eggs or 3/4 cup egg substitute
    1 dash salt
    1/2 cup sugar
    2 teaspoons vanilla
    3/4 cup Cool Whip Lite thawed
    ground nutmeg

    Recipe



    Heat milk in a large saucepan till hot (do not boil). Remove saucepan from heat. Beat together eggs or egg product and salt in a large heatproof bowl using a wire whisk; gradually add sugar. Slowly stir in hot milk, beating constantly. Return mixture to saucepan; cook and stir with the wire whisk over medium-low heat for 12 to 17 minutes or till mixture thinly coats a metal spoon (do not boil). Remove from heat; stir in vanilla.

    Set the saucepan in a bowl of ice cubes; let stand for 5 minutes, stirring occasionally. Chill till serving time. To serve, pour into mugs. Top each serving with 1 Tablespoon of the whipped topping; sprinkle with nutmeg. Makes 12 (1/2-cup) servings.

    Nutrition facts per serving: 112 Cal, 2g Total Fat(1g Sat Fat), 55mg Choles, 95mg Sod, 16g Carbo, 0g Fiber, 6g Pro. Food Exchanges: 1/2 milk, 1/2 starch, 1/2 fat.

 

 

 

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