Nonfat Eggnog

By Florence Fabricant

Published December 24, 1996

Total Time
5 minutes, plus 2 hours' refrigeration
Rating
4(26)
Comments
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Ingredients

Yield:8 servings

  • 4 ounces (half a container) Egg Beaters

  • 3 ½ cups skim milk

  • ½ cup sugar

  • 1 teaspoon vanilla extract

  • ½ cup rum, bourbon or brandy, optional, or 2 teaspoons rum extract

  • ½ teaspoon nutmeg

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

18 grams carbs; 55 milligrams cholesterol; 141 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 77 milligrams sodium; 5 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the Egg Beaters, 2 ½ cups milk and the sugar in a saucepan. Cook, stirring, over medium heat until the mixture thickens.

  2. Step 2

    Remove from heat and stir in remaining ingredients, including the rest of the milk. Transfer to a bowl or container, cover and chill at least two hours before serving.

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Ratings

4 out of 5
26 user ratings
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Comments

Robinson

The eggs really need to be Egg Beaters or cartoned pasteurized egg whites, NOT a carton of pasteurized whole eggs. Learned this the hard way. The cartoned yellow eggs will set early and ruin the nog by making it way too grainy.

Robinson

The eggs really need to be Egg Beaters or cartoned pasteurized egg whites, NOT a carton of pasteurized whole eggs. Learned this the hard way. The cartoned yellow eggs will set early and ruin the nog by making it way too grainy.

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