Low-Fat Eggnog

• 1 1/2 c. sugar
• 1/4 c. all-purpose flour
• pinch of salt
• 4 large eggs plus 2 whites
• 8 c. skim milk, scalded
• 2 tsp. pure vanilla extract
• pinch of nutmeg
• 1/2 to 1 c. brandy or rum (optional)

1. Whisk together sugar, flour and salt in large, heavy non-aluminum saucepan.
2. Add eggs and egg whites.
3. Whisk until smooth. Gradually whisk in milk.
4. Cook over low heat, stirring with a plastic or metal spoon for 15 minutes or until custard coats a spoon.
5. Remove from heat and strain into a bowl. Cover and refrigerate until chilled, at least 2 hours or overnight.
6. Before serving, add vanilla, nutmeg and liquor (if using).
7. Pour 2 cups of custard into blender; add 2 ice cubes and blend until frothy. Repeat with remaining custard. Serve immediately. Serves 12 (4 ounce servings).
8. Has 2 grams of fat and 140 calories per serving.

sugar, allpurpose, salt, eggs, milk, vanilla, nutmeg, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045343 (may not work)