Syrup
4 SERVINGS (1/4 cup each) 0 Bites/Blue Points
Calories 36 Fat 1.9g Sat. Fat 0.5g Protein 1.8g Carbs 20.9g Fiber 0.2g Sugars 0.1g
Ingredients
· 1 cup unsweetened almond milk, divided
· 1 egg
· 1/3 cup granulated sugar replacement
· 1/2 tsp nutmeg
· 1/2 tsp cornstarch
· 1/2 tsp vanilla extract
· 1/8 tsp rum extract
· spiced rum or bourbon, optional, possibly extra points/calories
· freshly grated nutmeg, for garnish
· fat-free whipped cream, optional
Directions
1. In a small bowl or cup, mix both extracts into 1/4 cup of the almond milk; set aside.
2. In a small saucepan, heat the other 3/4 cup milk over medium heat until steaming, but not boiling.
3. In a small bowl, whisk the eggs, sugar replacement, nutmeg, and cornstarch until it turns thicker and lighter in color, about 1 minute.
4. Temper the eggs by gradually pouring in the hot milk mixture, about 2 tablespoons at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs).
5. Pour the egg mixture back into the pan.
6. Place over medium heat and stir frequently until the eggnog syrup begins to thicken, about 6-7 minutes.
7. Remove from the heat and immediately stir in the extract/milk mixture to stop the cooking. If you find any little clumps in the syrup (or just to be on the safe side), pass the syrup through a fine-mesh sieve over a bowl or cup. Set aside to cool slightly and thicken while you make Roy’s Light Eggnog Pancakes (below).
8. Spike the eggnog syrup with liquor, if desired (up to 1 1/2 tsp of rum adds 0 bites/points and 6 calories), and garnish with nutmeg (if using) after pouring over your pancakes, French toast, or ice cream! Top with some fat-free whipped cream!
Pancakes
Makes 6 pancakes 1 Bite / Blue Point per pancake
Calories 64 Fat 1.3g Sat. Fat 0.4g Protein 4g Carbs 10.9g Fiber 0.3g Sugars 0.7g
Ingredients
· 1/2 cup flour
· 1 Tbsp sweetener (brown sugar replacement suggested, but not required)
· 1 tsp baking soda
· 1/2 tsp nutmeg
· Pinch of salt
· 1/2 cup nonfat Greek yogurt
· 1 egg (or 2 egg whites)
· 1/4 tsp vanilla extract
· 1/8 tsp rum extract
· 1/4 – 1/3 cup water (to thin out batter)
· Cooking spray
Directions
1. Whisk flour, sweetener, baking soda, nutmeg, and salt in a medium bowl to blend.
2. Add remaining ingredients and mix until it just comes together, thinning with water to a slightly thick batter consistency.
3. Heat pan or griddle on medium heat (350 degrees on an electric griddle or skillet) and spray with cooking spray.
4. Add about 1/4 cup of batter to the pan/griddle to make 6 pancakes.
5. Once browned (about 3 minutes), flip the pancakes and cook about 2 minutes more.
6. Serve with Roy’s Light Eggnog Syrup (recipe above), sugar-free syrup, or any low-point option!
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