Tis the Season Recipe: Skinny Eggnog

Tis the Season Recipe: Skinny Eggnog

Sheesh, the holiday season has us nutmeg-new-netherland-3going crazy with all the food, but there are options and ways to make things "LIGHTER" so you don’t kill the last year of hard work and dedication on that beautiful body, in just a few days!
Here's a Skinny Eggnog Recipe.

Bring this to your holiday party, but shhhh! Don't tell anyone it’s good for them!
Let a slimmer waist line be your gift to them, hey, it's cheaper than that sweater set you were going to buy them, and looks better too!
Skinny Eggnog

Recipe adapted from the Food Network

Servings: 7 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 106.7 • Fat: 2.5 g • Carb: 15.3 g • Fiber: 0.0 g • Protein: 5.3 g

§    3 cups 1% milk374278 156003017833615 388296778 a
§    1 vanilla bean
§    2 large eggs
§    1/3 cup Truvia or Stevia
§    1 tsp cornstarch
§    freshly grated nutmeg, for garnish
§    spiced rum or bourbon

Heat 2-1/2 cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs). Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Remove the vanilla pod, let it cool and transfer to a pitcher, chilluntil ready to serve.
Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg or apple pie spice.

By: Angela Christine



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