Diabetic Eggnog recipe

2 cups skim milk
2 tablespoons cornstarch
3 1/2 teaspoons Equal Measure or 12 packets Equal
    sweetener or 1/2 cup Equal Spoonful
2 eggs, beaten
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2 cups skim milk, chilled
1/8 teaspoon ground nutmeg

Mix 2 cups milk, cornstarch, and Equal in a small saucepan; heat to boiling; boil, stirring constantly
for 1 minute.

Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla extract and cinnamon. Cool to room temperature; refrigerate until chilled, or until serving time.

Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg.

Variation: If desired, 1 to 1 1/2 teaspoons run or brandy extract can be stirred into the eggnog.

Makes 8 servings.

Serving size: 1/2 cup - Yield: 8

Exchanges: 1 milk

Nutrition: 79 Calories, 6g Protein, 10g Carbohydrate, 1g Fat