Low-Fat Holiday Eggnog

From Team Beachbody and recommended by Carrie Wiatt

4 cups skim milk

12 oz. evaporated skim milk, divided

4 eggs

1/2 cup sugar

1 tsp. vanilla extract

Ground nutmeg

Chill half the evaporated milk in the freezer for 30 minutes so it will whip better. In a saucepan over medium heat, whisk together skim milk, remaining evaporated milk, eggs, and sugar. Rinse your whisk in hot water to ensure that no bacteria from the egg remain. Once the mixture is combined, use a wooden spoon to stir constantly for 10 minutes until slightly thickened. Do NOT boil. Remove from heat, transfer to a large bowl, and let the mixture cool off for several minutes. In a small bowl, whisk together the reserved chilled evaporated milk and vanilla until slightly thickened. Transfer this to the egg mixture and whisk for a few minutes more, until frothy. Refrigerate for 4 to 24 hours. If the eggs begin to coagulate, you can strain the mixture to remove the solids. Top with ground nutmeg before serving. You may substitute 1/2 cup of rum or brandy for vanilla. Makes 12 servings.

Preparation Time: 30 minutes

Nutritional Information: (per serving)

Calories: 73

Protein: 6 g

Fiber: 0 g

Carbs: 7 g

Fat Total: 2 g

Saturated Fat: 1 g