Banana Eggnog
Author: Kitchens
  • 12 ounces Egg Beaters 99% egg substitute
  • 3 bananas; very ripe, pureed
  • 1/3 Cup sugar
  • 3 Cups skim milk
  • 1 pinch ground cloves
  • 1/4 teaspoon nutmeg; grated
  • 1 Tablespoon nonfat dry milk powder
  • 1 teaspoon rum extract
  1. Mix all ingredients in a 2 quart saucepan. Cook over medium low heat until it's as thick as you desire. Variation: Spike with 1/2 cup dark rum or whiskey. Banana Nog Pudding: Add 1 tablespoon cornstarch. Cook over medium low heat until thick. Spoon into serving dishes & grate a little nutmeg over it. Banana Nog Ice Cream: Cook over medium low heat until thick. Put into blender. Freeze in the blender jar for 5 hours. Take out every hour to scrape the sides with a rubber spatula & blend on low for 30 seconds. Spoon into serving dishes & top with "Gooey Caramel Sauce".
Per serving: 140 Calories (kcal); trace Total Fat; (2% calories from fat); 11g Protein; 22g Carbohydrate; 3mg Cholesterol; 190mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Recipe by: The Fat Free Junk Food Cookbook by J. Kevin Wolfe
Recipe by Recipes at