Raspberry Eggnog Recipe: A Festive & Creamy Treat

INGREDIENTS

1/2 cup sugar 2 tablespoons cornstarch 4 cups fat-free (skim) milk, divided 2 eggs, beaten 1 package (12 ounces) frozen raspberries, thawed 1 teaspoon vanilla 6 to 9 drops red food coloring Ground nutmeg Mint sprigs and fresh raspberries (optional)

PREPARATION:

1. Combine sugar and cornstarch in large saucepan; stir in 2 cups milk until smooth. Bring to a boil over low heat, stirring constantly. Continue boiling 1 minute or until thickened, stirring constantly. Whisk small amount of hot milk mixture into eggs in small bowl. Whisk egg mixture back into hot milk mixture in saucepan. Cook over low heat 1 minute. Strain; cool.
2. Place raspberries in food processor or blender; process until smooth. Strain; discard seeds. Stir raspberry purée into milk mixture; stir in remaining 2 cups milk and vanilla. Add red food coloring, one drop at a time, until eggnog is desired color. Cover; refrigerate until cold. Sprinkle each serving with nutmeg. Garnish with mint sprigs and raspberries.

This recipe appears in: Shakes & Smoothies NUTRITIONAL INFORMATION: Serving Size: 1/2 cup Sodium 53 mg Protein 4 g Fiber 1 g Carbohydrate 17 g Cholesterol 37 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 11 % Calories 94 DIETARY EXCHANGE: Milk 1/2 Starch 1/2