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Eggnog Semifreddo

Yield 6 servings (serving size: 1/2 cup)
Semifreddo, Italian for "half cold," refers to a dessert that's chilled or partially frozen. In this adaptation, traditional Christmas eggnog is transformed from a beverage into a slushy treat you can eat with a spoon. If you don't like rum, substitute vanilla or hazelnut syrup, which you can find with the coffee in most supermarkets.


  • 2/3 cup granulated sugar
  • 1 teaspoon ground nutmeg
  • 2 large eggs
  • 2 cups 1% low-fat milk
  • 2/3 cup plain low-fat yogurt
  • 2 tablespoons dark rum
  • 2 teaspoons vanilla extract

Nutrition Information

  • calories 181
  • caloriesfromfat 15 %
  • fat 3.1 g
  • satfat 1.4 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 6.2 g
  • carbohydrate 28.6 g
  • fiber 0.1 g
  • cholesterol 76 mg
  • iron 0.3 mg
  • sodium 82 mg
  • calcium 159 mg

How to Make It

  1. Combine the first 3 ingredients in a medium bowl, and stir with a whisk.

  2. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat.

  3. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring frequently. Stir in the yogurt, rum, and vanilla; pour mixture into a glass bowl. Cover and place in freezer 8 hours. Remove mixture from freezer; let stand 15 minutes. Place in a food processor; process until smooth. Serve immediately.