A Healthful Recipe for the Diabetic

Low-Carb Holiday Eggnog
6 Eggs, slightly beaten
10 – 12 Packets of Splenda
½ Teaspoon salt
5 Cups heavy cream
1 Teaspoon vanilla
¼ to 1 Cup light rum (optional) or 1 Teaspoon rum extract
Nutmeg

In large sauce pan, combine eggs and salt. Stir in cream. Cook over low heat, stirring constantly until mixture thickens and coats the spoon. Remove from heat, stir in the Splenda and vanilla. Cool; refrigerate immediately. At serving time, pour into serving bowl. Stir in rum or rum extract and sprinkle with nutmeg. Makes approximately 12 – 16 (½ cup) servings at approximately 3 carbs per ½ cup serving.

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(Recipe from Newsletter Issue 11)