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Low Carb Eggnog
Most of the ingredients in eggnog are already relatively low in carbohydrates, so coming up with a low carb eggnog should have been easy. Well, it wasn't! This recipe is the result of a lot of tinkering with ingredients and ratios to get a relatively low carb drink that tastes wonderful. Our testers decided it was good enough that even non-low carbers would enjoy it and not even know it was low carb. We used DaVinci flavored syrup and Splenda for our testing, but you could use your favorite syrup and artificial sweetener with good results as long as they are heat stable.
4 eggs, separated
1/3 cup plus 2 tablespoons Splenda, divided
Pinch salt
2 cups heavy cream
1 cup eggnog or rum sugar free syrup
1 cup water
1 teaspoon vanilla extract
2 teaspoons rum extract
Whipped cream (sweetened with Splenda)
Freshly ground nutmeg
Beat the egg yolks in a medium heavy saucepan. Add the 1/3 cup Splenda and salt and mix well. Stir in the cream, syrup, and water and mix well. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160 degrees. Remove from the heat and add the extracts. Cool to room temperature. Beat the egg whites with the remaining 2 tablespoons Splenda until soft peaks form. Fold the eggs whites into the egg yolk mixture and chill for at least three hours. Serve in cups with the whipped cream and nutmeg.
Makes 8 servings.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours, 25 minutes
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