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Light & Easy Eggnog
By Sandra Woodruff
May 4, 2005, 08:41
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
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