Eggnog is one of my favorite holiday treats! But, like most holiday goodies, it’s also loaded with fat and calories. A few years ago, I used to buy Fat-Free Eggnog at the grocery store during the holidays, but I haven’t been able to find it for the last couple of years.
Traditional Eggnog is made with heavy cream! This recipe uses instant pudding to give it the thickness and consistency of traditional Eggnog. And the rum flavoring and nutmeg give it the signature Eggnog flavor.
I’m glad there is a way to make this tasty holiday treat at home (and still save on fat and calories!)
This will make 8 small servings or 4 large servings:
4 cups skim milk, divided
1 small (1 ounce) package sugar-free instant vanilla pudding mix
1 cup pasteurized egg substitute (like Egg Beaters)*
1 teaspoon rum extract
1/4 teaspoon ground nutmeg
In a medium bowl whisk 2 cups of the milk and the pudding mixture and whisk until slightly thickened.
Then add the remaining 2 cups of milk and the egg substitute. Whisk together until smooth. Then add in the rum extract and nutmeg until well blended and it coats the back of a spoon. Refrigerate overnight. (It will thicken as it chills.)
I have also made small servings in my Magic Bullet blender. For each, I measure 1 ½ T. of the dry pudding into the blender and reduce all of the other ingredients by one fourth. Add them to the Magic Bullet and pulse just until combined. For best results, chill before serving.
*according to eggbeaters.com, the Egg Beaters go through a double pasteurization process so they are safe to consume un-cooked. If you’re opposed to using the eggbeaters, you can just leave it out.
The photo above shows the Eggnog topped with Reddi-Whip Fat-Free topping.