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Raspberry Eggnog

Submitted by: Mary on 11/13/2003
1884 views
2.78 avg rating
175 votes
 
 
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Ingredients

1/2 C Splenda granular
4 C Heavy cream
2 Eggs, beaten
12 ozs Frozen unsweetened raspberries, thawed

1 t Vanilla
6 to 9 Drops red food coloring
Ground nutmeg
1 t Xanthan gum

Directions

Combine splenda and xanthan gum in large saucepan, stir in 2 cups of cream. Bring to simmer over low heat, stirring constantly. Continue simmering (do not boil) until thickened. Whisk small amount of hot cream mixture into eggs in small bowl. Whisk egg mixture back into hot cream mixture in saucepan. Cook over low heat 1 minute. Strain, cool.



Place raspberries in food processor or blender. Process until smooth. Strain, discard seeds. Stir raspberry puree into cream mixture, stir in remaining 2 cups cream and vanilla. Add red food coloring one drop at a time until eggnog is desired shade of red.



Cover and refrigerate until cold.



Sprinkle each serving with nutmeg.



Garnish with sprigs of mint and raspberries.

Servings

12 (1/2 cup)

Calories

4

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Can add liquor of choice if desired.



Can also garnish with nutmeg flavored whipped cream and a raspberry.
 
 
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