Beverages Last Updated: Dec 11th, 2009 - 08:34:46 Light & Easy Eggnog By Sandra Woodruff  Printer friendly page Yield: 10 servings 4 cups 2% reduced-fat milk* 1 cup fat-free egg substitute (like Egg Beaters) 1/4 cup plus 2 tablespoons instant vanilla pudding mix 1/3 to 1/2 cup sugar 1 tablespoon vanilla extract 1/4 to 1/2 teaspoon ground nutmeg 1. Place half of the milk and all of the remaining ingredients in a blender, and blend for 1 minute or until well mixed. Add the remaining milk and blend again. 2. Transfer to a covered container and refrigerate for several hours or overnight before serving. Shake well before serving. Nutritional Facts (per 1/2-cup serving) Calories: 108   Carbohydrates: 17 g   Fiber: 0 g   Fat: 1.9 g  Sat. Fat: 1.2 g  Cholesterol: 7 mg Protein: 6 g   Sodium: 180 mg    Calcium: 132 mg Diabetic exchanges: 1/2 low-fat milk, 1/2 carbohydrate *You can make this recipe with nonfat or 1% low-fat milk, although it will not be as creamy. You can also use whole milk for an even creamier taste and texture, and the fat content will still be about 60 percent lower than regular eggnog. © Copyright 2005 by eatsmarttoday.com Top of Page