Quick Sugar Free Pumpkin Eggnog Recipes

PUMPKIN EGGNOG

Steps:

• Prepare a bowl set into a large bowl filled with ice and water and set aside.
• Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
• Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

SUGAR FREE EGGNOG

Steps:

• 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.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

SUGAR FREE EGGNOG

Steps:

• Note - if you wish to use rum, use 1 cup (235 mL) dark rum in place of the 2 tablespoons of vanilla extract.
• Mix together first 3 ingredients in a large heavy saucepan. Set aside.
• Whisk egg yolks; add to SPLENDA® Granulated mixture whisking until blended. Gradually whisk in milk.
• Cook over low heat, whisking constantly until the temperature reaches 175°, approximately (5 to 8 minutes). Remove from heat and whisk in half and half; cool.
• Cover and chill 3 hours or up to 3 days. Stir in rum or vanilla just before serving.
• 15 servings. Prep time : 20 minutes, cooking time: 5-10 minutes.
• Land O' Lakes Fat Free Half and Half.
• It looks and tastes like half and half, but it's made mostly of skim milk (and a little carrageenan for body) instead of half cream and half whole milk. That can revolutionize a typical Fettuccine Alfredo recipe, which could easily call for a quarter-cup (or more!) of heavy cream per serving, at the unsightly cost of 22 grams of fat, 14 of them saturated -- not including the butter or Parmesan cheese.
• With Fat Free Half and Half, those numbers drop to zero, but the flavor doesn't budge.
• You can also indulge in a tablespoon or two of Land O' Lakes for your coffee, macaroni and cheese, or mashed potatoes. You won't save as much because each tablespoon of whole milk or real half and half has only a gram or two of fat. But if you use two or three tablespoons per cup of coffee -- and drink two or three cups a day -- maybe a pint of Fat Free Half and Half belongs in your fridge.