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Raspberry Eggnog Recipe

"This raspberry nog is from a magazine printed in 1977. It is pink, pretty, and has a unique flavor. Best served with shortbread cookies." — Michaelene Edgeworth

Servings: 30

Active time: 20 minutes

Total time:

Light and Healthy recipe

Ingredients

  • 10 oz package frozen raspberries
  • 6 Davidson's Safest Choice® pasteurized egg(s), separated
  • 4 Tbsp sugar, divided
  • 12 oz frozen punch concentrate, thawed and undiluted
  • 1/4 c Cointreau
  • 1 1/2 c light rum
  • 3 c milk
  • 1 c whipping cream

Preparation

  1. Puree raspberries in electric blender, sieve, or food mill.
  2. Beat egg yolk in large bowl. Gradually add two tablespoons sugar and beat until yolks are slightly thickened.
  3. Stir in punch concentrate, raspberry puree, Cointreau, rum, and milk.
  4. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold gently but not thoroughly into punch mixture.
  5. Whip cream and fold in. Serve immediately.

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Nutrition Facts

Serving Size (1/2 cup)
Total Servings 30

Amount Per Serving:

Nutrition Category Amount
Calories 130
Calories from Fat 40
Total Fat 4.5g (7% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 50mg (17% DV)
Sodium 30mg (1% DV)
Total
Carbohydrate
10g (3% DV)
Dietary Fiber 0g (0% DV)
Sugars 5g
Protein 2g
Vitamin A 4%
Vitamin C 30%
Calcium 4%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.