Eating Well Magazine ran a low-fat eggnog years back that is excellent. The eggs are gently cooked for safety but it is not hard. Here is their recipe:

LOW FAT EGGNOG

6 cups 1% milk
1/8 tsp. freshly grated nutmeg
2 large eggs
2/3 cup sugar
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 cup brandy, bourbon or rum
2 tsp. vanilla extract
1/4 cup light whipping cream

In a heavy medium saucepan, bring milk and nutmeg to a simmer over low heat, stirring occasionally.

In a large bowl, whisk eggs, sugar, flour and salt until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

Cook eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160 degrees F; do not let eggnog come to a simmer.) Remove from heat and pour through a fine-meshed strainer into a bowl.

Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight. (The eggnog will keep, covered, in the refrigerator for up to 2 days.)

Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Makes about 6 cups, for 12 servings.
135 calories per serving: 5 grams protein, 4 grams fat (2 saturated), 46mg cholesterol

Again, eggs are cooked but an easy recipe. Everyone should try making homemade eggnog at least once, it's fabulous!
Hope this helps.