Total TimePrep: 15 min. + chilling
- 2 teaspoons unflavored gelatin
- 2 cups reduced-fat eggnog
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 cup reduced-fat whipped topping, divided
- Additional ground nutmeg, optional
- In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken.
- Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among four dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts3/4 cup: 165 calories, 6g fat (4g saturated fat), 97mg cholesterol, 80mg sodium, 21g carbohydrate (17g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 starch, 1/2 reduced-fat milk.
Feb 20, 2019
Dec 24, 2018
This was such a disappointment! The gelatin never was able to make the egg nog “light and fluffy,” nor did 3/4 cup of whipped cream. I do recommend whisking the gelatin to help it blend. I wish the recipe gave estimates for time (such as how long to heat on the stove or how long in the fridge). Something just didn’t add up. I ended up adding the rest of the whipped cream and tried to make a trifle with pound cake.