Raspberry Eggnog

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Yield: Makes 12 (1/2-cup) servings
Low in fat and calories, this flavorful eggnog adds color and refreshing fruit flavor to a traditional holiday favorite. For a creamier eggnog, fold 1 cup light whipped topping into the eggnog before serving.


Ingredients:

1/2cup sugar
2tablespoons cornstarch
4cups fat-free (skim) milk, divided
2eggs, beaten
1package (12 ounces) frozen raspberries, thawed
1teaspoon vanilla
6to 9 drops red food coloring
Ground nutmeg
Mint sprigs and fresh raspberries (optional)




Preparation:


1.Combine sugar and cornstarch in large saucepan; stir in 2 cups milk until smooth. Bring to a boil over low heat, stirring constantly. Continue boiling 1 minute or until thickened, stirring constantly. Whisk small amount of hot milk mixture into eggs in small bowl. Whisk egg mixture back into hot milk mixture in saucepan. Cook over low heat 1 minute. Strain; cool.2.Place raspberries in food processor or blender; process until smooth. Strain; discard seeds. Stir raspberry purée into milk mixture; stir in remaining 2 cups milk and vanilla. Add red food coloring, one drop at a time, until eggnog is desired color. Cover; refrigerate until cold. Sprinkle each serving with nutmeg. Garnish with mint sprigs and raspberries.




Nutritional Information:



Serving Size: 1/2 cup



Sodium
53 mg



Protein
4 g



Fiber
1 g



Carbohydrate
17 g



Cholesterol
37 mg



Saturated Fat




Total Fat
1 g



Calories from Fat
11 %



Calories
94




Dietary Exchange:



Milk
1/2



Starch
1/2