Low in fat and calories, this flavorful eggnog adds color and refreshing fruit flavor to a traditional holiday favorite. For a creamier eggnog, fold 1 cup light whipped topping into the eggnog before serving.
Makes 12 (1/2-cup) servings
|4||cups fat-free (skim) milk, divided|
|1||package (12 ounces) frozen raspberries, thawed|
|6||to 9 drops red food coloring|
|Mint sprigs and fresh raspberries (optional)|
- Combine sugar and cornstarch in large saucepan; stir in 2 cups milk until smooth. Bring to a boil over low heat, stirring constantly. Continue boiling 1 minute or until thickened, stirring constantly. Whisk small amount of hot milk mixture into eggs in small bowl. Whisk egg mixture back into hot milk mixture in saucepan. Cook over low heat 1 minute. Strain; cool.
- Place raspberries in food processor or blender; process until smooth. Strain; discard seeds. Stir raspberry purée into milk mixture; stir in remaining 2 cups milk and vanilla. Add red food coloring, one drop at a time, until eggnog is desired color. Cover; refrigerate until cold. Sprinkle each serving with nutmeg. Garnish with mint sprigs and raspberries.
|Serving Size:||1/2 cup|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||11 %|
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