Eggnog 3

Course : Eggnog
Serves: 1
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2 cups skim milk
2 tablespoons cornstarch
1/2 cup Equal sweetener
2 large eggs -- beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups skim milk -- chilled
1/8 teaspoon ground nutmeg

Preparation / Directions:

Mix 2 cups milk, cornstarch, and Equal¨ in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled,or until serving time. Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg. Variation: If desired, 1 to 1 1/2 teaspoons rum or brandy extract can be stirred into the eggnog. Makes 8 servings.


Nutritional Information:

79 Calories, 6g Protein, 10g Carbohydrate, 1g Fat

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