Diabetic Eggnog
| 4 c. unsweetened almond milk 2 Tbs. cornstarch 1/2 cup Splenda 2 eggs, beaten 1 cinnamon stick 1/8 tsp. grated nutmeg 1 tsp. rum extract |
| In saucepan, add 1 c. almond milk and cinnamon stick. Bring to a boil. Simmer for one minute. Mix together 1 c. almond milk, cornstarch and Splenda and add to warm almond milk. Bring to a boil, stirring constantly for one minute until thickened. Turn off heat. Whisk eggs in bowl and add ½ of thickened mixture to eggs. Cook egg mixture over low heat until thickened - one minute. Remove from heat and add last two 2 of almond milk and rum extract. Refrigerate. Garnish with grated nutmeg. Makes 1 quart. |
Sounds yummy. I am the only one at home that likes egg nog so I make mine by the cup. I have always struggled with my cholesterol, even back in high school when I was a vegetarian, on the track team, soccer team, and competed in martial arts, and did cardio videos on my own time. Well that's genetics for you, makes no sense. So I always cook with egg substitute. I make my eggnog with it too, with truvia, rum extract, and the unsweetened vanilla flavored almond milk, and pumpkin pie spice. I serve mine hot too, because in winter here I don't want it cold.
ReplyDeleteYour blog is beautiful, keep up the good work.
I should correct, I use cholesterol free egg product not egg substitute or whites only, which I don't like as much.
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