Low-Fat Holiday Eggnog
Want to serve something festive that won't have you looking like Santa in the New Year?
This twist on a holiday favorite has a great carb-protein-fat ratio that'll help you stay healthy for the holidays.
12oz. evaporated skim milk
4 cups skim milk (or almond milk)
1/2 cup sugar
1 tsp. vanilla extract
(Secret ingredient: sprinkle cinnamon and sugar after pouring into cup)
Chill 6oz of the evaporated skim milk in the freezer for 30 minutes so it will whip better. In a saucepan over medium heat, whisk together skim milk, remaining 6oz. of evaporated skim milk, eggs, and sugar. Rinse your whisk in hot water to ensure that no bacteria from the egg remain. Once you've done that, use a wooden spoon to stir the mixture on the stove constantly for 10 minutes until slightly thickened. (Do NOT have it boil.)
Remove pan from heat; transfer mixture to a large bowl and let it cool for several minutes. Place chilled evaporated milk and vanilla in a small bowl and whisk together until slightly thickened. Add it to the egg mixture and whisk for a few minutes more, until frothy.
Refrigerate for 4 to 24 hours. If the eggs begin to coagulate, you can strain the mixture to remove the solids. Top with ground nutmeg before serving.
You may substitute 1/2 cup of rum or brandy for vanilla.
Makes 12 servings.
Preparation time: 20 minutes (mixing), 4 hours and 30 minutes to 24 hours (pre-chilling)
Nutritional Information (per serving):
Calories: 73 | Protein: 6 g | Fiber: 0g | Carbs: 7g | Fat Total: 2g | Saturated Fat: 1g
Recipe from P90X #059 newsletter