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DIABETIC EGGNOG




Source of Recipe


My friend Rosie


List of Ingredients




Diabetic Eggnog

2 cups skim milk
2 tablespoons cornstarch
3 1/2 teaspoons Equal® Measure or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful (or Splenda)
2 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups skim milk, chilled
1/8 teaspoon ground nutmeg

Recipe





Mix 2 cups milk, cornstarch, and Equal® in a small saucepan; heat to boiling; boil, stirring constantly
for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this
egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes,
stirring constantly. Remove from heat and stir in vanilla and cinnamon. Cool to room temperature;
refrigerate until chilled, or until serving time.

Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg.

Variation: If desired, 1 to 1 1/2 teaspoons run or brandy extract can be stirred into the eggnog.

Makes 8 servings.

Serving size: 1/2 cup