Best Non Fat Eggnog 4 Points Recipes

LOW-FAT EGGNOG

Steps:

• Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
• Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
• Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG

Steps:

• Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
• Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
• NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.

SUGAR-FREE/FAT-FREE HOLIDAY EGGNOG

Steps:

• In a bowl combine the pudding mix with 2 cups fat-free milk, tiny pinch nutmeg (if using) vanilla or rum extract and sugar substitute (to taste) mix on low speed using an electric mixture until thickened (adjust the sugar substitute to taste if needed).
• Pour into a large container with a tight-fitting lid; add in 3 cups milk, cover with lid and shake vigorously.
• Add in evaporated milk with remaining 2 cups milk and shake well again.
• Chill and shake again before using.
• Delicious!

NONFAT EGGNOG

Steps:

• Combine the Egg Beaters, 2 1/2 cups milk and the sugar in a saucepan. Cook, stirring, over medium heat until the mixture thickens.
• Remove from heat and stir in remaining ingredients, including the rest of the milk. Transfer to a bowl or container, cover and chill at least two hours before serving.