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The Nevada Woman Speaks Her Mind

Eggnog and Biscotti

Eggnog: I really wanted some eggnog yesterday, so I checked out Linda’s no egg recipe on Eating Well Living Thin. But I didn’t have Cinnabliss and I really wanted something more traditional. I found this recipe on about.com under low carb eggnog recipes. So what I did was merge the two. Here’s what I made and it was delicious:

Ingredients:

  • 4 eggs – separated
  • 4 cups fat-free half and half (post-ops be careful – there is a lot of sugar in the Land o Lakes version I just discovered)
  • ½ cup splenda or more to taste
  • 1 tsp McCormick’s rum flavoring
  • 1 tsp cinnamon (I used more)
  • Fresh Nutmeg for grating

Separate the eggs. In a small bowl, beat the yolks with the splenda, rum flavoring and cinnamon until light. In another bowl, beat the whites until they form soft peaks. In a big bowl, whip the half and half until frothy. Then combine everything with a whisk (don’t overmix) and grate fresh nutmeg on the top – about 1 tsp.

This made 6 servings of the most fabulous eggnog I have ever had, except for this one really memorable occasion at Yale when Cricket made a traditional 150 proof version. Of course, I don’t really remember much after the first sip.

Biscotti

Another thing I have been craving lately is biscotti. That crispy snap that melts beautifully into a cup of fat-free sugar free hot cocoa. Today I’m going to experiment with the flourless chocolate cake I made last week and bake it thinner. Then after it cools, I’m going to cut it into finger sized pieces and bake it AGAIN, but in a very cool oven. For about an hour. I will also add some almonds and craisins to the batch for a little variety in texture. I’ll come back later and post how it went and a picture.

Update: the biscotti turned out great. I used Linda’s flourless chocolate cake recipe again but added in some chopped almonds and some cranberries (craisins that I soaked in hot water and rinsed to remove as much sugar as possible).

I baked them in a rectangular glass pan and then when they were cooled, I cut them into 1 by 2 1/2 inch pieces and baked them again, this time in a cool oven at 200 degrees for about 3 hours. Half way through I rotated them onto their sides. They came out crispy and hard and perfect for dunking!

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