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The Clarington Independent, Bowmanville, Saturday, December 17,1994 25 Whip Up a Light Version of Classic Christmas Eggnog Christmas would not be the same without rich and creamy eggnog. But, fat and calories can soon add up if you have more than one glass of this festive treat! Commercial eggnog can contain about 10 grams of fat and 170 calories in just one four ounce serving (and more calories, if you add alcohol). So, the Ontario Egg Producers' Marketing Board has developed developed a lightened-up version of home-made eggnog that tastes as rich and creamy as the traditional one. This low-fat version of eggnog contains about 1/10 the fat of commercial commercial eggnog.. It's thickened by first cooking egg yolks and 1% milk to make a custard base; then, just before before serving, whisking the custard into egg whites which have been whipped to puffy peaks. According to Clarke Jones, Nutritionist Nutritionist with the Egg Board, it is perfectly perfectly safe to make homemade eggnog eggnog that contains raw eggs. "When preparing home-made eggnog, remember remember to use only CANADA GRADE A eggs with clean, uncracked uncracked shells that have been kept refrigerated", refrigerated", she says. Serve your eggnog chilled. Set the bowl in a bed of ice to help keep it cold. If entertaining for more than a two hour time period, set out smaller amounts of the eggnog and replenish as needed. For a .quick holiday brunch idea, Jones suggests you can use up any left over eggnog as a ready-made dip for making French toast. Simply pour eggnog into a pie plate, melt butter or margarine in a skillet; dip both sides of thick, day-old bread slices in egg- nogg; place in skillet; cook until lightly browned; turn and brown other other side; and serve with warmed syrup or fresh fruit. Luscious Light Eggnog Preparation Time: 12 minutes Cook Time: 20 minutes 7 eggs 1 cup (250mL) granulated sugar 8 cups (2L) 1% milk 1 tbsp (15mL) vanilla extract ground nutmeg 1 cup (250mL) rum (optional) 1. Separate eggs; refrigerate whites. In a heavy, medium-size saucepan, blend egg yolks with 1/2 cup (125mL) sugar. Stir in 4 cups (1L) milk. 2. Cook over medium heat, stirring stirring constantly, until custard mixture evenly coats a metal spoon, about 20 minutes. Remove from heat and blend in vanilla and 1/4 tsp (lmL) nutmeg. Transfer mixture to a large container; cool quickly by setting container in ice water and stirring for - a few minutes. Then stir in remaining milk; cover and refrigerate for at least 4 hours, but not more than 2 days. 3. When almost ready to serve, beat the 7 reserved egg whites in a large bowl on high speed of an electric electric mixer, until frothy. Gradually add the remaining 1/2 cup (125mL) sugar about a tablespoon (l5mL) at a time; continue to beat until whites hold stiff, glossy peaks. 4. Add rum, as desired, to chilled custard; stir to mix in any spices that may have settled. With a whisk, gently gently blend the custard into whipped whites, about 1 cup (250mL) at a time. Transfer to a punch bowl and sprinkle with ground nutmeg. Microwave Method: In a medium-sized medium-sized glass bowl, microwave 4 cups (1L) of milk on full power 5 1/2 to 6 1/2 minutes or until hot. In a large glass bowl, beat together egg yolks and 1/2 cup (125 mL) sugar. Slowly pour hot milk into egg mix ture, stirring constantly. Microwave, • Always buy eggs from a refrig- up undesirable odours from other • Hard-cooked eggs; either peeled uncovered, on full power for 4 1/2 to crated display case. foods. or in their shells, can be refrigerated 5 1/2 minutes, stirring four times • Always buy Canada Grade A • When preparing and serving for up to five days, with a wire whisk. When cooked, eggs with clean, uncracked shells. eggs and egg-rich foods, they should Canada Grade A eggs are a versa- custard will be smooth and somewhat • Store eggs in their carton in the not be kept out of the refrigerator for tile, economical food, thickened. Blend in vanilla and nut- refrigerator to prevent them picking more than 2 hours, meg and continue as above. Makes about 16 cups (4L) Nutrition information per serving: Serving Size: 1/2 cup (125 mL) Luscious Light Eggnog 96 Calories 1 gram fat 4 grams protein 13 grams carbohydrate Commercial Eggnog 170 Calories 10 grams fat 4 grams protein 14 grams carbohydrate Facts About Egg Safety Canadian eggs are considered among the safest in the world. Agriculture Agriculture Canada has stated that the incidence incidence of Salmonella in Canadian eggs is less than one in a million. This means that, based on average rates of consumption, a Canadian would encounter a contaminated egg once in 82 lifetimes. Recipes containing raw eggs, such as eggnog or Caesar salad, can be enjoyed enjoyed with confidence. Remember that eggs, like all perishable foods, must be properly stored and handled to maintain top quality: This Tasty Recipe Contains Reduced Fat i vm If >;>t : -t p.Vf t - m\ * # // cornerstone realty ltd., Æjm realtor 104 king st. e., bowmanville RE/MAX experience gets results! 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