Eggnog Dessert

EGGNOG DESSERT
Freshly grated nutmeg showers this velvety eggnog enticer with spicy 
sweetness. Recipe from SouthernLiving ~ Our Best Recipes Made 
Lighter, �1998 by Oxmoor House, Inc.
 
 
 
1 quart canned eggnog, divided
2 Tbsp sugar
2 envelopes unflavored gelatin
1 tsp rum extract
2-2/3 cups frozen reduced-calorie whipped topping, thawed
 and divided
1/4 tsp freshly grated nutmeg
 
 
 
 Combine 1 cup eggnog and sugar in a heavy saucepan. Sprinkle 
gelatin over mixture; let stand 1 minute. Cook over low heat, 
stirring until sugar and gelatin dissolve (about 4 minutes). Stir in 
rum extract and remaining 3 cups eggnog. Cover and chill until 
consistency of unbeaten egg white.
 
 Fold in 2 cups whipped topping. Spoon into individual dishes. 
Dollop or pipe with remaining 2/3 cup whipped topping; sprinkle with 
nutmeg.
 
 
 Yield: 10 Servings.
Per Serving: 182 Cal; 9 g Total Fat (6 g Sat Fat); 20 g Carb; 60 mg 
Cholesterol; 78 mg Sodium; 5 g Protein. Exchanges: 1 Other Carb; 2 
Fat.
== Contributed by ==
* Healthy Recipes For Diabetic Friends Y-Group
Category:Healthy Recipes for Diabetic Friends