Makeover Eggnog
If you want to add more lacto ovo vegetarian recipes to your recipe box, Makeover Eggnog might be a recipe you should try. This beverage has 168 calories, 7g of protein, and 6g of fat per serving. For 54 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 18. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up eggs, sugar, ground nutmeg, and a few other things to make it today. 18 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Christmas. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so excellent. If you like this recipe, you might also like recipes such as Makeover Creamy Eggnog, Makeover Chocolate Eggnog Pie, and Vegan Makeover Of Healthy Makeover: Pumpkin Bread.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
6 eggs, lightly beaten
4 cups fat-free half-and-half
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
2 quarts 2% milk
2 teaspoons rum extract
1/2 teaspoon salt
1-3/4 cups sugar
3 teaspoons vanilla extract
Equipment:
kitchen thermometer
sauce pan
whisk
Cooking instruction summary:
Directions In a large heavy saucepan, combine the sugar, flour and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat until a thermometer reads 160°, about 20 minutes. Remove from the heat; stir in extracts. Cover and refrigerate until well chilled, about 2 hours. Just before serving, strain eggnog mixture; stir in the cream and nutmeg. Pour into glasses. Yield: 18 servings (about 3 quarts). Originally published as Makeover Eggnog in Light & TastyDecember/January 2002, p14 Nutritional Facts One serving (3/4 cup) equals 197 calories, 4 g fat (2 g saturated fat), 79 mg cholesterol, 194 mg sodium, 32 g carbohydrate, trace fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large heavy saucepan, combine the sugar, flour and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat until a thermometer reads 160°, about 20 minutes.
2. Remove from the heat; stir in extracts. Cover and refrigerate until well chilled, about 2 hours.
3. Just before serving, strain eggnog mixture; stir in the cream and nutmeg.
4. Pour into glasses.
Nutrition Information:
covered percent of daily need
