Dish Do-Over: Egg Nog

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Cut the fat and increase the merriment with this holiday favourite by Chef Jo Lusted.

Dish Do-Over: Egg Nog

Makes 2 litres

6 cups skim milk
1 tbsp cornstarch
4 large eggs
½ cup egg whites
3/4 cup liquid honey
1/4 tsp nutmeg (plus additional for garnish)
1 vanilla bean, cut in ½ lengthwise

In a saucepan whisk together ¼ cup milk with cornstarch. Add eggs, egg whites, honey and nutmeg and whisk until smooth. Whisk in milk, reserving 1 cup, and vanilla bean; bring to a simmer over medium heat. Do not boil. Allow to simmer, stirring constantly with a wooden spoon until thick enough to coat the back of a spoon, about 8 minutes.

Remove from heat and stir in reserved milk to stop the cooking. Remove vanilla bean, transfer to a sealable container and refrigerate for a minimum of 2 hours.

Served chilled, garnish with nutmeg.

Nutrients per serving: Calories: 255, Total Fat: 3 g, Sat. Fat: 1 g, Carbs: 44 g, Fiber: 0 g, Sugars: 30 g, Protein: 14 g, Sodium: 195 mg, Cholesterol: 125 mg

Egg Nog

Before:
Calories - 321
Fat - 22 grams

Dish Do-Over:
Calories - 255
Fat - 3 grams

 

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