Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Skim milk |
| 1 cup | Egg beaters |
| ¼ cup | Sugar or |
| 6 packs | Equal |
| ½ cup | Pudding mix; instant vanilla or |
| 3 tablespoons | Sugar-free instant vanilla pudding mix |
| 2 teaspoons | Vanilla extract |
| ½ teaspoon | Ground nutmeg |
Place all of the ingredients in a blender -- I used 1½ t vanilla ½ t rum extract and ½ t brandy extract), and blend for 30-60 seconds, or until smooth. Chill for several hours. Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES : I just made some today and it is the best lowfat eggnog I have ever had - it is even thick! This rich-tasting version has none of the fat of regular eggnog.
Posted to Bakery-Shoppe Digest V1 #448 by "Terry Van Kirk" <tvankirk@...> on Dec 11, 1997