My husband and son love eggnog. I wanted to make it sugar-free. A seasonal favorite with an autumn flair. Microwaveable. (Unfortunately, not low-fat ... yet.) Enjoy hot right away or cold the next day. I like to add it to my coffee.
Provided by AUTUMNLVR
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Pour half-and-half into a microwave-safe measuring cup. Add cinnamon, clove, and nutmeg. Heat in the microwave for 1 minute. Stir. Microwave for 1 minute more.
- Mix eggs yolks in a bowl using a fork; add sucralose sweetener. Add 1 teaspoon of the half-and-half mixture to the egg yolk mixture. Repeat until all half-and-half has been incorporated. Remove clove and discard. Add pumpkin puree and pour eggnog back into measuring cup.
- Heat eggnog in the microwave for 30 seconds on low. Stir. Repeat heating and stirring 3 more times until slightly thickened.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 10.6 g, Cholesterol 264.5 mg, Fat 23.2 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 13.3 g, Sodium 112.5 mg, Sugar 1 g
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