Prep 5 mins
Cook 0 mins
Finally got to try this...it was deeelish, but then again, I've never had "real" eggnog. Mom always makes boiled custard for Christmas and I could literally bathe in that stuff. I love that custard stuff so much I request it year-round. Occasionally, I get some. This is great and I hope other diabetics will give it a try.
- 5 1⁄2 cups skim milk
- 1 teaspoon vanilla
- 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
- 3 1⁄4 tablespoons Splenda sugar substitute
- 1⁄4 teaspoon nutmeg
- In a large bowl, combine vanilla and milk.
- In another bowl, combine the dry pudding mix, sweetener, and nutmeg.
- Whisk the dry mix into the milk mixture until smooth. Refrigerate until serving.
- **NOTE: Diabetic exchange is for one cup: 1 skim milk and 1/2 starch; 17 g. carbs.
This is the best! I shared the eggnog with my sis and her S/I/L. Sis does not like eggnog, S/I/L loves it. Neither one knew it was not the real thing and BOTH raved about it and had seconds! I found it delicious. It did get thick in the fridge, I just whisked it a little before pouring and it was smooth and creamy. I think next time (and there will be a next time!) I will try rum flavoring in place of vanilla. Made for Alphabet Soup Game. Thanks for posting Amy, this is a keeper!
This is a healthy alternative to high-fat, high-sugar eggnog. After reading ladypits review, I opted to make only 1/2 the recipe for DH and I. I saved the remainder of the pudding to make again. I used the full amount of Splenda and it was fine for us. I garnished with additional nutmeg.
The health food store was out of the soy eggnog I have been reading is so good and is also low fat. But I was still craving eggnog and so, when I saw this one, I knew I needed to try it. I used 1 and 1/2 packages of pudding (because I only have 1 oz packages). I was tempted to use some fat free half and half instead of the skim but am glad I stuck with the skim. I liked the flavor so much; not too sweet with the splenda. I will probably add a little more nutmeg the next time. The only issue I had with this recipe was that, when it sat longer then about 20 minutes, it got thick like pudding. So I would make this if I wanted to serve it pretty much right away. Yum. Thanks.