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 Sugar-Free Eggnog Recipes

Sugar-Free Eggnog 1

All phases. Posted on Prevention's SBD forum by trmvor.

4 cups milk (low fat or whole)
1 cup egg substitute (or 4 whole eggs)
Sugar substitute equal to 4 tablespoons of sugar
1 tablespoon rum extract or 1 teaspoon pure vanilla extract

Combine milk, egg substitute, sugar substitute, and rum extract or vanilla extract. Beat with rotary beater or electric mixer until blended. Chill thoroughly. Stir before serving and sprinkle with nutmeg.

Sugar-Free Eggnog 2

Phases 2 and 3. From www.allrecipes.com: An eggnog recipe that tastes great. Pudding may sound strange, but believe me the final product is awesome. Prep Time: approx. 15 Minutes. Ready in: approx. 12 Hours 15 Minutes. Makes 10 servings.
 

4 cups skim milk, divided
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 cup egg substitute

1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.

To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon. Refrigerate overnight.

Sugar-Free Eggnog 3

Phases 2 and 3. From www.3fatchicks.com.

1 quart skim or 1% low-fat milk
1 cup fat-free egg substitute
6 packets Equal
1 tablespoon sugar-free instant vanilla pudding mix

2 to 3 teaspoons pure vanilla extract
1/2 tsp. ground nutmeg

Place all ingredients in a blender. Blend for 30 to 60 seconds or until smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in mugs.

Sugar-Free Eggnog 4
Modified from http://www.perfectentertaining.com.

 
4 eggs, separated
1/3 cup plus 2 tablespoons granular (bulk packaged) Splenda, divided
Pinch salt
2 cups half and half
1 cup eggnog flavor or rum flavor sugar-free syrup (such as Da Vinci)
1 cup water
1 teaspoon vanilla extract
2 teaspoons rum extract
Whipped cream (sweetened with Splenda) (optional)*
Freshly ground nutmeg

Beat the egg yolks in a medium heavy saucepan. Add the 1/3 cup Splenda and salt, and mix well. Stir in the fat free half and half, syrup, and water and mix well. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160 degrees.

Remove from the heat and add the extracts. Cool to room temperature. Beat the egg whites with the remaining 2 tablespoons Splenda until soft peaks form. Fold the eggs whites into the egg yolk mixture, and chill for at least three hours. Serve in cups with the whipped cream (if using) and nutmeg.

Makes 8 servings. Preparation Time: 15 minutes; Cooking Time: 10 minutes; Chilling Time: 3 hours; Total Time: 3 hours, 25 minutes.

*Whipped cream has saturated fat, so you can omit this if desired.

Hazelnut Eggnog

Phases 2 and 3. Cooked like a custard sauce, this eggnog has the thick, rich consistency of the store-bought variety.

6 eggs

1/4 cup granular sugar substitute (such as Splenda in bulk package, not from packets)

1/2 cup sugar-free hazelnut syrup (such as Atkins or Da Vinci Sugar)

1 1/2 cups heavy cream or half and half

2 cups water

1 teaspoon vanilla extract

In large saucepan, beat together eggs and sugar substitute. In a mixing bowl, mix hazelnut syrup, fat free half and half, and water; stir 2 cups of this mixture into the egg mixture.

Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon (160° F). Remove from heat; stir in remaining 2 cups cream mixture and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.

Sugar-Free Holiday Eggnog
All Phases. From http://www.childrenwithdiabetes.com.

2 cups milk
2 tablespoons cornstarch
12 packets Equal® sweetener (or other sugar substitute)
2 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups milk, chilled
1/8 teaspoon ground nutmeg

Mix 2 cups milk, cornstarch, and sweetener in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly.

Remove from heat and stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled, or until serving time.

Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg.

Variation: If desired, 1 to 1 1/2 teaspoons run or brandy extract can be stirred into the eggnog.

Nutrition Facts: Amount Per Serving: Calories 79 Fat 1 g, Cholesterol 10 mg.

Sugar-Free Eggless "Eggnog" 1
Phases 2 and 3. Quick and easy. Makes eight six-ounce servings. From www.allrecipes.com: This recipe is good for those who are allergic to eggs, and those who would like an eggnog free of worries. French vanilla pudding, with a little rum flavoring, and nutmeg, and they'll never know.

1 (3.5 ounce) package instant French vanilla pudding
1 1/2 quarts milk

2 1/2 teaspoons rum flavored extract
1/2 teaspoon nutmeg

In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.

To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency. Chill until ready to serve.

Sugar Free Eggless "Eggnog" 2
Phases 2 and 3. From www.allrecipes.com: This is a sugar-free version of a Christmas favorite. It is best to make it just before serving. Makes 5 to 6 servings.

1 package sugar-free instant vanilla pudding mix (4-serving size)
5 cups nonfat (skim) milk
1 packet sugar substitute, such as Splenda
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon rum flavored extract

In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg, and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.

Sugar-Free Eggless "Eggnog" 3

Phases 2 and 3. From JoAnna Lund's Healthy Exchanges cookbook: "Eggnog MUST be served at all holiday functions. Isn't that the law of the land? Well, here's my version—prepared without eggs, sugar, fat, or liquor, and it still tastes exactly like traditional eggnog."

Makes 4 servings of about 1 cup each.

4 cups skim milk
1 package Jell-O sugar-free instant vanilla pudding mix (4 serving size)
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg

In a large pitcher, combine skim milk, dry pudding mix, rum extract, and nutmeg. Mix well using a long spoon. Refrigerate 5 minutes. Gently stir again. Serve at once.

Sugar-Free Eggless "Eggnog" 4

Phases 2 and 3.

11 cups cold skim milk
2 teaspoons vanilla extract
Two packages (1.5 ounces each) instant sugar-free vanilla pudding mix
Artificial sweetener equivalent to 1/3-cup sugar (such as 1/3 cup granular Splenda)
1/2 teaspoon ground nutmeg
 

In a large bowl, combine the milk and vanilla. In another bowl, combine dry pudding mix, sweetener and nutmeg. Whisk into milk mixture until smooth. Refrigerate until serving.

Diet Eggnog
Phases 2 and 3.

6 eggs (or 1 1/2 cups egg substitute, such as Egg Beaters)
2 tablespoons (or to taste) sugar substitute
2 tablespoons vanilla
2 (12 ounce) cans evaporated skim milk
3 cups half-and-half
1 tablespoon brandy extract
Nutmeg

Pour 1 1/2 cups egg substitute into bowl. Add sugar substitute and mix on medium speed until light and fluffy. Gradually blend in vanilla, evaporated skim milk, half-and-half, and brandy extract. Chill for 24 hours to blend the flavors. To serve, stir well and sprinkle with nutmeg.

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This page on-line December 22, 2003