Nonfat Eggnog

By Florence Fabricant

Total Time
5 minutes, plus 2 hours' refrigeration
Rating
4(26)
Comments
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Featured in: The Remaking of Eggnog, Popular Heavyweight Champ

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Ingredients

Yield:8 servings
  • 4ounces (half a container) Egg Beaters
  • 3½cups skim milk
  • ½cup sugar
  • 1teaspoon vanilla extract
  • ½cup rum, bourbon or brandy, optional, or 2 teaspoons rum extract
  • ½teaspoon nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

141 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 5 grams protein; 77 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the Egg Beaters, 2½ cups milk and the sugar in a saucepan. Cook, stirring, over medium heat until the mixture thickens.

  2. Step 2

    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.

Ratings

4 out of 5
26 user ratings
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Comments

Robinson

The eggs really need to be Egg Beaters or cartoned pasteurized egg whites, NOT a carton of pasteurized whole eggs. Learned this the hard way. The cartoned yellow eggs will set early and ruin the nog by making it way too grainy.

Robinson

The eggs really need to be Egg Beaters or cartoned pasteurized egg whites, NOT a carton of pasteurized whole eggs. Learned this the hard way. The cartoned yellow eggs will set early and ruin the nog by making it way too grainy.

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