Diabetic Holiday Eggnog Recipes

SUGAR-FREE HOLIDAY NOG

Steps:

• Combine pudding mix, 2 cups of milk, vanilla and sugar substitute in a bowl; mix according to pudding directions. Pour into a half-gallon container with a tight-fitting lid. Add 3 cups of milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill.

EGGNOG FOR DIABETICS

Steps:

• In a large bowl, combine vanilla and milk.
• In another bowl, combine the dry pudding mix, sweetener, and nutmeg.
• Whisk the dry mix into the milk mixture until smooth. Refrigerate until serving.
• **NOTE: Diabetic exchange is for one cup: 1 skim milk and 1/2 starch; 17 g. carbs.

DIABETIC HOLIDAY EGGNOG

Steps:

• Mix 2 cups milk, cornstarch, and Equal in a small saucepan; heat to boiling.
• Boil for 1 minute, stirring constantly.
• Mix about half of the milk mixture into eggs; return egg mixture to remaining milk in saucepan.
• Cook over low heat until slightly thickened, stirring constantly.
• Remove from heat; stir in vanilla and cinnamon.
• Cool to room temperature; refrigerate until chilled.
• Stir 2 cups chilled milk into custard mixture; serve in small glasses.
• Sprinkle with nutmeg.
• Cook time does not include chill time.
• Makes 8 4oz.
• servings.

HOLIDAY EGGNOG

Steps:

• 1. Mix 2 cups milk, cornstarch and Equal in small saucepan heat to boiling. Boil 1 minute, stirring constantly. Mix about half of milk mixture into eggs return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat stir in vanilla and cinnamon.2. Cool to room temperature refrigerate until chilled. Stir 2 cups chilled milk into custard mixture serve in small glasses. Sprinkle with nutmeg.VARIATION: Stir 1 to 1 1/2 tsp rum or brandy extract into eggnog, if desired.EXCHANGESPYRAMID SERVINGS1 Milk, skimNUTRITION FACTSCalories 76 Calories from Fat 13Fat 1 g Saturated Fat 1 gCholesterol 55 mgSodium 79 mgCarbohydrate 10 g Dietary Fiber 0 g Sugars 7 gProtein 6 g

HOLIDAY EGGNOG COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
• Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
• Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
• Drizzle icing over cooled cookies and decorate with candy sprinkles.