1 large egg
1/4 cup fat-free egg substitute
1/4 cup sugar
2 cups fat-free evaporated milk
1 tsp vanilla extract
2 oz brandy or rum, 80 proof - (1/4 cup)
1 tsp ground nutmeg


Beat together egg, egg substitute and sugar.
Warm milk in a small saucepan until it steams, but does not boil; very gradually beat milk into eggs.
Return mixture to stove and cook over low heat, stirring constantly until thickened slightly and very steamy. (Note: Do not let eggnog boil.)
Stir in vanilla and chill thoroughly.
Stir in brandy. Pour into four glasses and sprinkle a touch of nutmeg on top of each serving.
This recipe yields 4 servings; about 3/4 cup per serving.
PointsŪ Value: 5
Comments: This rich-tasting holiday beverage is much healthier than other homemade eggnog recipes.