Skinny Eggnog Quick And Easy Recipes

SKINNY EGGNOG - QUICK AND EASY

Steps:

• 1. Put all ingredients in blender and mix until smooth and creamy. If you prefer your eggnog a little sweeter, you may add some additional sweetener but this has always been sweet enough for me. Use the rum extract if you like the flavor of rum, I usually skip it. Not as skinny, but you can add real rum if you like!
• 2. Please note: Eggbeaters are double pasteurized and safe to drink. They are not raw eggs.
• 3. Please also note: Nutmeg is a strong spice and will become stronger as it sits. Better to add more later if needed. I love it and start with a teaspoon, taste the next morning and adjust if needed. My mom starts with a half teaspoon. If you want to drink some right away, add a little extra to your glass instead of the entire batch. If you prefer boiled custard to eggnog, omit the nutmeg altogether.

LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG

Steps:

• Place all of the ingredients in a blender, 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: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.

SKINNY EGGNOG

Steps:

• 1. In a blender combine the cold water and gelatin. Let it sit for a couple of minutes. Add powdered milk, Splenda, eggs, vanilla, Rum extract, cinnamon and nutmeg.
• 2. Blend on low for 30 seconds. Add the boiling water. Blend for another 30 seconds on low until gelatin is dissolved. Add ice water and blend on high for 2 minutes.
• 3. Sprinkle cinnamon on top and a reduced fat whip cream on each serving.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.