2005 Year in Review
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Healthy Holiday Eggnog |
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Source: Jananne Finck, Extension Educator, Nutrition and Wellness; USDA/FSIS Eggnog is a favorite beverage, especially for holiday parties. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension, eggnog is a holiday tradition for many New Year party planners. The following recipe from the US Department of Agriculture uses 2% milk, but if desired, fat-free/skim milk may be used to lower the fat and calories a bit more. When using real eggs in this recipe, be sure to follow directions carefully as fresh eggs need to be cooked to 160 F, for safe food handling. Note the recipe uses fresh eggs, but liquid pasteurized eggs may be substituted, following directions on the liquid egg container. For more information on handling fresh eggs, visit the Food Safety Inspection Service (FSIS) website at: FSIS. Holiday Eggnog 1 quart 2% milk
Heat milk in large saucepan until hot (do not boil or scald). While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar. Gradually add the hot milk mixture to the egg mixture. Transfer the mixture back to the large saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon. Thermometer should register 160 F. Stir in vanilla. Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Pour into a bowl or pitcher. Fold in whipped cream if desired and dust with ground nutmeg. Makes about 6 cups, 12 servings. Nutrient Analysis Per Serving (without whipped cream or topping): 95 calories, 6 grams protein, 8 grams carbohydrates, 4 grams fat, 121 milligrams sodium, 112 milligrams cholesterol, 111 milligrams calcium. Diabetic Exchange: 1/2 meat, 1/2 milk, 1/2 fat. by Editor, theCity1.com |
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