Lowfat eggnog

Separate the egg whites from the yolks into two clean bowls.

Beat the egg yolks with sugar until pale and thick, about 2-3 minutes.

Stir in the skim milk and evaporated skim milk into the yolk mixture until fully combined.

Heat the milk mixture in a heavy-bottomed saucepan over medium heat, stirring constantly, until it reaches 160°F (71°C) or small bubbles form around the edges, about 10 minutes.

Remove from heat and stir in the vanilla extract.

Beat the egg whites in a separate bowl until stiff peaks form.

Gently fold the beaten egg whites into the cooled milk mixture in two additions to incorporate air and create a lighter texture.

Pour into serving glasses and serve chilled or at room temperature.