Recipe: Low-Fat Holiday Eggnog

Wednesday, December 22, 2010 | 0 comments »

By Team Beachbody

Want to serve something festive that won't have you looking like Santa in the new year? This twist on a holiday favorite has a great carb-protein-fat ratio that'll help you stay healthy for the holidays.
  • 4 cups skim milk
  • 12 oz. evaporated skim milk
  • 4 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • Ground nutmeg
Chill 6 oz. of the evaporated milk in the freezer for 30 minutes so it will whip better. In a saucepan over medium heat, whisk together skim milk, remaining 6 oz. of evaporated milk, eggs, and sugar. Rinse your whisk in hot water to ensure that no bacteria from the egg remain. Once you've done that, use a wooden spoon to stir the mixture on the stove constantly for 10 minutes until slightly thickened. (Do NOT boil.) Remove pan from heat; transfer mixture to a large bowl and let it cool for several minutes. Place chilled evaporated milk and vanilla in a small bowl and whisk together until slightly thickened. Add it to the egg mixture and whisk for a few minutes more, until frothy. Refrigerate for 4 to 24 hours. If the eggs begin to coagulate, you can strain the mixture to remove the solids. Top with ground nutmeg before serving. You may substitute 1/2 cup of rum or brandy for vanilla. Makes 12 servings.

Preparation Time: 20 minutes (mixing), 4 hours and 30 minutes to 24 hours (prechilling)

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
73 6 g 0 g 7 g 2 g 1 g