Diabetic Holiday Eggnog

"This is from CooksRecipes.com. Exchanges: 1 milk."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
15mins
Ingredients:
8
Serves:
8
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ingredients

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directions

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

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Reviews

  1. Annacia
    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.
     
  2. Mysterygirl
    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.
     
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