In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place in individual custard dishes or a single bowl, sprinkle with freshly grated nutmeg and chill.
With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. But whether you have it for breakfast, lunch, or dinner, you might like to know there's a way to enjoy the taste of this grilled sandwich for around 30 grams less fat than the real thing. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
This TSR version saves grams in several ways, but the most significant savings come from using fat-free cheese. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve. Get some low-fat ham at your supermarket deli counter, or you can find it prepackaged near the luncheon meats.
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