Quick Sugar-Free Pumpkin Eggnog recipe

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Ingredients

1 ⅓ cups half-and-half
1 dash ground cinnamon
1 whole clove
1 dash ground nutmeg
2 egg yolks
¼ cup granular sucralose sweetener (such as Splenda®)
2 tablespoons canned pumpkin puree

Nutrition Info

274.4 calories
carbohydrate: 10.6 g
cholesterol: 264.5 mg
fat: 23.2 g
fiber: 1 g
protein: 7.7 g
saturatedFat: 13.3 g
servingSize: -
sodium: 112.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour half-and-half into a microwave-safe measuring cup. Add cinnamon, clove, and nutmeg. Heat in the microwave for 1 minute. Stir. Microwave for 1 minute more.

  2. Mix eggs yolks in a bowl using a fork, add sucralose sweetener. Add 1 teaspoon of the half-and-half mixture to the egg yolk mixture. Repeat until all half-and-half has been incorporated. Remove clove and discard. Add pumpkin puree and pour eggnog back into measuring cup.

  3. Heat eggnog in the microwave for 30 seconds on low. Stir. Repeat heating and stirring 3 more times until slightly thickened.

Recipe Yield

2 servings

Recipe Note

My husband and son love eggnog. I wanted to make it sugar-free. A seasonal favorite with an autumn flair. Microwaveable. (Unfortunately, not low-fat... yet.) Enjoy hot right away or cold the next day. I like to add it to my coffee.

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