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
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.