Diana's Desserts - www.dianasdesserts.com
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Diabetic Eggnog

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Average Rating: 
(total ratings: 3)
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Servings: 8 (1/2 cup) servings
 
Ingredients:
2 cups non-fat milk
2 tablespoons cornstarch
1/2 cup measureable sugar substitute (such as Equal, Spenda, Sweet & Low)
2 eggs, beaten
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2 cups non-fat milk, chilled
1/8 teaspoon ground nutmeg

Instructions:
Mix 2 cups milk, cornstarch, and sweetener in a small saucepan; heat to boiling; boil, stirring constantly for one 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, one to two minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon.

Cool to room temperature; refrigerate until chilled, or until serving time.

Stir the remaining chilled 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 rum or brandy extract can be stirred into the eggnog.

Makes 8 (1/2 cup) servings.

Nutrition Information Per 1/2-cup:
Calories:79
Fat:1g
Protein:6g
Carbohydrate:10g
Exchange:1 Milk

Source: DianasDesserts.com
Date: December 20, 2003

Reviews

Reviewer: Kay Glover
Rating: 
Review:
The egg nog tasted good but both times I made it, following the instructions carefully, it was lumpy and needed straining.

 
Reviewer: Debra Moore
Rating: 
 
Reviewer: sybil
Rating: 
Review:
It was good..I found I put the whole mixture after it cooled in a blender and it smoothed it out.

 

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