"My sister-in-law shared this recipe with our family when she married my brother. When we serve it on Christmas Eve, one serving of pudding included an almond. The person with the almond gets a gift. Each year everyone wants to win!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Mix gelatin and water in the top of a double boiler over simmering water, stirring frequently until gelatin is dissolved and mixture is warm, 5 to 10 minutes.
Pour eggnog into a large bowl; gradually stir gelatin mixture into eggnog. Refrigerate eggnog-gelatin mixture until thickened, 2 to 3 hours.
Beat eggnog mixture with an electric mixer until light and fluffy.
Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and nutmeg, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into eggnog mixture.
Pour eggnog pudding into a serving bowl and refrigerate until set, about 1 hour. Spoon pudding into 8 individual serving bowls; add raspberries to each serving.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article: Making Your Eggs Safe.