Fat Free Eggnog

• 
  
  Recipe From Ohio State University Medical Center
  
  
  
  
  
  
  4 cups skim milk
  1 (12 oz.) can evaporated skim milk
  1 (8 oz.) carton frozen egg product,(such as better than eggs) thawed
  ½ cup sugar
  1/3 cup light rum (optional)
  1 teaspoon vanilla
  1 can of Fat Free Ready Whip
  
  

1. Cook and stir skim milk, evaporated skim milk, egg product and sugar over medium heat for about 10 minutes or until slightly thickened. Do not boil. Stir over a bowl of ice water.
2. Cover and chill for 4 to 24 hours.
3. Stir in rum (if desired) and vanilla. Stir in additional skim milk until desired thickness is reached.
4. Spray on Ready whip. Sprinkle each serving with ground nutmeg. Serve with cinnamon stick stirrers.
   

Makes 12 cups.

Nutrition Information (serving size—1 cup):

Calories: 10

Protein: 1 gram

Carbohydrates: 1 gram

Fat: 0 grams

Cholesterol: 0.25 mg

Sodium: 9.5 mg

Percent of U.S. RDA:

Potassium: 14%

Vitamin A: 14%

Riboflavin: 23%

Calcium: 25%

Fat Free EggNog

• 1/2 gallon fat free milk
• 3 better than eggs, or egg beaters
• Sugar, 3/4 cup
• 1/3 cup of Instant Nonfat Dry Milk
• 1 packet of gelatin
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon rum flavoring or lite rum
• 1/2 teaspoon vanilla extract
  
  

Directions

1. mix Instant Nonfat Dry Milk, sugar, spices,
   and gelatin by stirring together in a bowl, until well blended
2. Beat eggs with 4 cups of milk in a medium size cooking pot
3. Mix the dry ingredients in with milk and eggs mixer
   with a wire whisk.
4. Add remaining milk.
5. Heat mixture on high for at least 30 seconds. keep Stirring with a
   wire whisk during heating.
6. immediately place in refrigerator.
7. Stir before serving.