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Leaner eggnogs? But they're thick, rich-tasting.

Leaner eggnogs? Holiday cheer with less guilt is what these eggnogs bring. By using low-fat or nonfat milk and far fewer eggs than traditional recipes call for, we've significantly lowered their fat and cholesterol content.

Despite our cuts, these party drinks are so thick and rich-tasting that you won't miss the cream or extra eggs. For a festive touch, serve the nog in a pretty punch bowl and sprinkle the top with freshly grated nutmeg.

Leaner Eggnog

This has the traditional taste of eggnog, with a lighter consistency. 4 large eggs, separated 1 cup sugar 2 quarts low-fat-milk 1 tablespoon vanilla 1/4 teaspoon ground nutmeg 1 cinnamon stick (about 3 in. long) 3 large egg whites About 1 cup rum or brandy (optional)

In the top of a 1 1/2- to 2-quart double boiler, combine egg yolks with 1/2 cup of the sugar. Beat to blend, then add 1 quart milk; stir until well mixed. Add vanilla, ground nutmeg, and cinnamon stick. Place over simmering water; stir until mixture evenly coats a spoon, about 20 minutes. Remove from heat and discard cinnamon stick. Transfer mixture to a large bowl and stir in remaining milk. Cover and chill thoroughly, at least 4 hours or up to 2 days.

In a large bowl, beat egf whites (7 whites total) on high speed with an electric mixer until frothy. Gradually add the remaining 1/2 cup sugar, beating until whites hold stiff, moist peaks. Set aside about 1/2 cup of the meringue.

Add rum to taste to chilled custard; stir to mix in any spices that may have settled. Gently whick the custard into the remaining merinque, about 1 cup at a time, just until smoothly blended. Transfer to a serving bowl and top with reserved merinque. Makes about 3 quarts, 16 servings (6 oz. each).

Per serving: 134 cal.; 6.3 g protein; 3.6 g fat; 19 g carbo.; 87 mg sodium; 62 mg chol.

Almost Eggless Nog

The only eggs come from the frozen yogurt, which also gives a pleasant tang. 2 quarts frozen low-fat vanilla yogurt 1 quart low-fat milk 2 teaspoons vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg About 1/4 cup sugar (optional) About 1/2 cup rum or brandy (optional)

In a blender, whirl 1/2 the frozen yogurt, 1/2 the milk, and vanilla, cinnamon, and nutmeg until smoothly blended, about 1 minute. Pour into a chilled serving bowl. Whirl to smoothly blend remaiming frozen yogurt and milk; stir into bowl. Add sugar and rum to taste. Makes 2 3/4 quarts. about 14 servings (6 oz. each).

Per serving: 166 cal.; 5.9 g protein; 2.5 g fat; 29 g carbo.; 35 mg sodium; 10 mg chol.

Golden Apricot Nog

1/2 pound (1 1/3 cups) dried apricots 1 cup water 3/4 cup sugar 1 cinnamon stick (about 3 in. long) About 2 quarts nonfat milk 1 tablespoon vanilla 1/2 teaspoon ground nutmeg 4 large egg whites About 3/4 cup rum or brandy (optional)

In a 1- to 2-quart pan, combine the apricots, water, 1/4 cup of the sugar, and the cinnamon stick. Bring to a boil over high heat, then cover, reduce heat, and gently simmer until apricots are very tender when pierced, about 15 minutes; discard cinnamon. Let apricots cool at least 1 hour, then pour with liquied into a blender. Add 1 cup milk and whirl until mixture is smooth. Mix in a large bowl with 7 cups milk, vanilla, and nutmeg. Cover and chill at least 4 hours or up until next day.

In a large bowl, beat whites with an electric mixer on high speed until frothy. Gradually beat in remaining 1/2 cup sugar until whites hold stiff, moist peaks. Set aside about 1/2 cup merinque.

Gently whisk apricot mixture into remaining merinque in bowl until smoothly blended. Stir in rum to taste and enough more milk to thin to desired consitency. Pour into a serving bowl and float the reserved merinque on top of the liquid. Makes about 3 1/2 quarts, about 18 servings (6 oz. each).

Per serving: 105 cal.; 4.9 g protein; 0.3 g fat; 21 g carbo.; 70 mg sodium; 2.2 mg chol.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Dec 1, 1989
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