By Seven Weaver Producer
Nutritionist Beth Bussey of the John B. Amos Cancer Center, News 3 On Your Side
It's holiday time . . . when eggnog pops up everywhere - at family get togethers, office parties, and other celebrations. Nutritionist Beth Bussey of the John B. Amos Cancer Center, News 3 On Your Side
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Stumble It!Eggnog is due for a makeover!
Used to be, people made eggnog at home by cracking real eggs, pouring whole milk and heavy cream, sweetening with sugar and flavoring with pure vanilla extract and a dusting of nutmeg. And the bourbon, brandy, or rum made things interesting.
These days you need look no further than the dairy section of your supermarket to find cartons of regular, organic, reduced fat, or even pumpkin flavored or soy versions of eggnog. Just open and pour. But before you do, open your eyes to the Nutrition Facts label.
If you choose a traditional eggnog stick to the standard serving size of
4 ounces - and make it a once a year treat.
A more healthful version is the Silk Nog, an eggnog-flavored soymilk that has half the calories and is suitable for everyone - even vegetarians and the lactose intolerant.
Skip the spike to keep calories down.
If you want to enjoy one of the great sweet treats of the season without feeling guilty, try this low fat eggnog recipe. Since only one egg yolk is used here, the eggnog might look a little pale. You could always add a few drops of yellow coloring to the mixture for the full effect.
Finally, if you don't want to add alcohol, try a little rum extract instead.
INGREDIENTS:
* 3/4 cup sugar
* 1/4 tsp cinnamon
* 1/4 tsp ground nutmeg
* 1 egg
* 4 egg whites
* 1 1/2 cups fat free or 1% milk
* 1 1/2 cups fat free half-and-half
* 1 1/2 tsp vanilla extract
* 1/4 cup rum or brandy (optional)
* Ground nutmeg to garnish
PREPARATION:
Combine sugar, cinnamon and nutmeg in a large bowl. Add egg and egg whites, and beat with a mixer for 3-4 minutes.
Gently heat fat free milk in a large saucepan. Gradually stir egg mixture into the hot milk. Heat, stirring constantly, until mixture is slightly thickened. Stir in vanilla extract and remove from heat.
Let the milk and egg mixture cool a little before blending with fat-free half-and-half milk. Cover and chill in the refrigerator. Before serving, add rum or brandy if desired and sprinkle with nutmeg.
Serves 4
Per Serving: Calories 272, Calories from Fat 24, Total Fat 2.9g (sat 1.4g), Cholesterol 60mg, Sodium 249mg, Carbohydrate 51.1g, Fiber 0.1g, Protein 10.9g
