Guess I should have looked harder......I found some great recipes for sugar-free and low-sugar eggnog on the South Beach Diet forum (the diet we have after surgery is pretty similar to SB).
Here they are incase you are interested!
4 cups skim milk, divided
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 cup egg substitute
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon. Refrigerate overnight.
Hazelnut Eggnog
Phases 2 and 3. Cooked like a custard sauce, this eggnog has the thick, rich consistency of the store-bought variety.
6 eggs
1/4 cup granular sugar substitute (such as Splenda in bulk package, not from packets)
1/2 cup Atkins or Da Vinci Sugar Free Hazelnut Syrup
1 1/2 cups fat free half and half
2 cups water
1 teaspoon vanilla extract
In large saucepan, beat together eggs and sugar substitute. In a mixing bowl, mix hazelnut syrup, fat free half and half, and water; stir 2 cups of this mixture into the egg mixture.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon (160° F). Remove from heat; stir in remaining 2 cups cream mixture and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.
Sugar-Free Eggless "Eggnog" 1
Phases 2 and 3. Quick and easy. Makes eight six-ounce servings. From
www.allrecipes.com: This recipe is good for those who are allergic to eggs, and those who would like an eggnog free of worries. French vanilla pudding, with a little rum flavoring, and nutmeg, and they'll never know.
1 (3.5 ounce) package instant French vanilla pudding
1 1/2 quarts milk (can use skim or 1%)
2 1/2 teaspoons rum flavored extract
1/2 teaspoon nutmeg
In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.
To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of m ilk until the mixture is a thick but drinkable consistency. Chill until ready to serve.
South Beach Diet Eggnog
Phases 2 and 3. From the South Beach Diet Online's Daily Dish 12/24/03.
1 1/2 cups egg substitute (such as Egg Beaters)
2 tablespoons artificial sweetener (Nutrasweet, aspartame, Splenda, etc.)*
2 tablespoons vanilla
2 (12 ounce) cans evaporated skim milk
3 cups fat-free half-and-half
1 tablespoon brandy extract
Nutmeg
Pour 1 1/2 cups egg substitute into bowl. Add artificial sweetener and mix on medium speed until light and fluffy. Gradually blend in vanilla, evaporated skim milk, fat-free half-and-half, and brandy extract. Chill for 24 hours to blend the flavors. To serve, stir well and sprinkle with nutmeg.
*Note: Doesn't say if this measurement should be packets or granular. Haven't tried it yet, but I would probably use at least 1/2 cup granular Splenda in this recipe.
Egg Nog (hope this is not inappropriate!)
