Eggnog for dieters: Just add rum

ASK THE CHEF

Sunday Gourmet

December 21, 2003|By Jim Coleman & Candace Hagan | Jim Coleman & Candace Hagan,Knight Ridder / Tribune

My husband and I have been on the South Beach Diet for over four months, and so far it is working great.

Around the holidays, my husband usually makes eggnog with just a splash of rum, vanilla ice cream, and half a gallon of store-brand eggnog. He also adds whatever he feels might add a different taste, including vanilla, almond or strawberry flavorings. Is there any way to make a low-carb, low-sugar eggnog?

All I could think of was to use as many low-carb, low-sugar ingredients as possible, but I'm not sure how that would taste.

Aw, come on. Can't you just leave South Beach and its diet for a couple of days during the holidays? Admittedly that's coming from someone who runs in the opposite direction at the mere mention of the "D" word. Well, you do have the option of forgoing all the stuff that goes into the eggnog and just sticking with the rum. It's not as traditional, but after a few servings you won't care anymore.

All kidding aside, I made a call to my sister-in-law in Austin, Texas, who has been battling diabetes for years and has come up with numerous alternative recipes to fit her lifestyle.

Tell your husband to give this recipe a try, and he can personalize it with other flavorings of his choice.

Low Fat, Low-Sugar Eggnog

Makes about 10 servings

1 quart skim milk

One 8-ounce carton egg substitute

1/2 cup instant vanilla pudding (sugarless, no-fat variety)

1/2 cup sugar substitute, like Splenda

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup dark rum (or to taste)

1/2 teaspoon freshly grated nutmeg

Pour the milk into a blender and add the egg substitute, vanilla pudding, sugar substitute and the vanilla and almond extracts. Blend for about a minute, then refrigerate until chilled. The mixture will thicken as it chills. Add the rum, if desired, just before serving. Garnish each glass with a dash of freshly grated nutmeg, and serve.

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