OLD-FASHIONED EGGNOG

Looking ahead to the holidays, here is a diabetic recipe for eggnog. This recipe is from an old Diabetic Living magazine.

3 cups 1% milk, divided

1 1/2 cups fat-free half and half

1 tbsp + 1 tsp cornstarch

3 large eggs, well beaten

2/3 cup Splenda Granular

2 tsp vanilla extract

1/2 tsp nutmeg 

In a large saucepan, thoroughly whisk together 1 cup of the milk, the half and half, cornstarch, eggs, and Splenda. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from the heat. Stir in the vanilla and nutmeg until combined. Stir in the remaining milk and allow to cool to room temperature.

Refrigerate until serving time.

Garnish each cup with a sprinkle of cinnamon, if desired.

Yield: 8 servings

Per serving: 100 calories, 11 g carbs, 6 g protein, 3 g fat (1 1/3 g saturated)

Note: If you want alcohol in your eggnog substitute 1/2 to 1 cup of rum or brandy for the same amount of the milk. But remember that will change the nutritional numbers.

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