SKINNY MOM: EGGNOG & SOFT GINGERBREAD COOKIES

By Brooke Griffin

 

Skinny Eggnog

There is something about a good cup of eggnog that puts me into the Christmas spirit. This recipe for Skinny Eggnog is SO easy to make. Just 6 ingredients, and the results are a cup filled with holiday cheer! This recipe is also great for adding your favorite bourbon or rum for your holiday celebrations!

Prep Time: 5 minutes | Cook Time: 15 minutes

2½ cups Silk® Unsweetened Original Almondmilk
2 eggs
1 egg white
⅓ cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
Cinnamon, to taste
Nutmeg, to taste
Cool Whip® Light topping (optional)

1.    Heat a small saucepan over medium-low heat. Add the almondmilk and vanilla and heat until it almost simmers; do not bring to a boil.

2.    In a large mixing bowl, whisk together the eggs, egg white, sugar and cornstarch until frothy.

3.    Temper the eggs into the heated almondmilk. To do this, add about ¼ cup of the almondmilk to the egg mixture, whisking quickly. Add another ¼ cup and whisk again. Tempering allows both liquids to come to the same temperature before combining them, so the eggs
do not curdle.

4.    Add the cooled down egg mixture to the almondmilk, and whisk them to combine. Stir frequently until it begins to thicken, about 6-8 minutes

5.    Sprinkle with cinnamon and nutmeg to taste.

6.    Serve warm or chilled, and top with optional Cool Whip® as desired.

6 servings | Serving size: ½ cup

Calories 93 | Fat 3g | Cholesterol 58mg  | Sodium 98mg | Fiber 0g Carbohydrate 15g | Sugar 14g | Protein 4g  | Smart Points: 4 


Skinny Soft Gingerbread Cookies

For a skinny take on a classic holiday recipe, you must try these Skinny Soft Gingerbread Cookies. They’re an easier way to get to a delicious gingerbread cookie without having to roll and cut them out with a cookie cutter, and the perfect combo of soft and chewy that is sure to please any cookie connoisseur. They’re perfectly portioned for bite-sized holiday cheer to warm up your holiday party. 

Prep Time: 5 minutes | Cook Time: 15 minutes

4 tablespoons unsalted butter (½ stick), softened
¾ cup brown sugar
1 egg
2 tablespoons molasses
½ cup unsweetened applesauce
2 cups whole-wheat white flour
1 teaspoon baking soda
1½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

1.    In a large mixing bowl with an electric mixer, or in a stand mixer with the paddle attachment,

beat the butter and brown sugar together on medium speed until fluffy.

2.    Beat in the egg until incorporated, then beat in the molasses and applesauce until mixed well.

3.    In a separate mixing bowl, stir together the rest of the dry ingredients. Add it to the sugar and molasses mixture in 3 batches, mixing well between each addition.

4.    Cover the cookie dough with plastic wrap and refrigerate for 2 hours.

5.    When ready to bake, preheat the oven to 350° F and line 2 baking sheets with either parchment paper or a silicone baking mat.

6.    Roll the dough into balls about 1½ tablespoons wide, or use a small
cookie scoop.

7.    Place 2 inches apart and bake for 8-10 minutes.

15 servings | Serving size: 2 cookies

Calories 132 | Fat 4g | Cholesterol 20mg  | Sodium 130mg | Fiber 2g
Carbohydrate 24g  | Sugar 12g | Protein 2g | Smart Points: 6 

 

 

 



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