Diabetic Holiday Eggnog
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Serves/Makes: 8
Ready in: 2-5 hrs
- 2 cups skim milk
- 2 tablespoons cornstarch
- 1/2 cup sugar substitute (e.g., Splenda)
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 cups skim milk, chilled
- 1/8 teaspoon ground nutmeg
Mix 2 cups milk, cornstarch and sugar substitute in small saucepan; heat to boiling; boil stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half of milk mixture into eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled, or until serving time. Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg. Variation: If desired, 1 to 1 1/2 teaspoons rum or brandy extract can be stirred into the eggnog.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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