Diabetic Holiday Eggnog

Total Time
Prep 5 mins
Cook 10 mins

This is from CooksRecipes.com. Exchanges: 1 milk.

Ingredients Nutrition


  1. Mix 2 cups milk, cornstarch, and Equal in a small saucepan; heat to boiling.
  2. Boil for 1 minute, stirring constantly.
  3. Mix about half of the milk mixture into eggs; return egg mixture to remaining milk in saucepan.
  4. Cook over low heat until slightly thickened, stirring constantly.
  5. Remove from heat; stir in vanilla and cinnamon.
  6. Cool to room temperature; refrigerate until chilled.
  7. Stir 2 cups chilled milk into custard mixture; serve in small glasses.
  8. Sprinkle with nutmeg.
  9. Cook time does not include chill time.
  10. Makes 8 4oz.
  11. servings.


Most Helpful

I used the fat free half and half to get more of the texture of real eggnog and it worked. I felt though that this was more vanilla tasting than eggnog. I'll either cut back the vanilla next time or cut it out completely.

Mysterygirl December 28, 2007

I made this to use with Recipe #198912 and as a trial run for use in upcoming Christmas recipes. As a diabetic I'm well used to skim milk and sugar substitutes and I had no expectations of the richness that you get from cream or whole milk. Still, I didn't think that this had a real eggnog taste (I even used whole egg instead of my usual egg whites). However,the addition of 3/4 tsp of rum extract helped very much!lol. Even with the cornstarch it was very thin and there was a lot of froth on top with did eventually subside. Oh, I should say that I used 6 tsps of Splenda in place of the ask for Equal. All in all, with the addition of the rum flavor, this is a pretty good sub for the fat and calorie laden "real" eggnog. Thanks for posting this.

Annacia November 08, 2007

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