INGREDIENTS

INSTRUCTIONS

Combine the egg yolks, cream, sugar and champagne in a stainless  steel
bowl set over a saucepan of simmering water. Whisk well while  heating
the mixture, until the sauce becomes thick and frothy (this  is a sign
that the eggs have cooked).  Remove from the heat and pour the sabayon
over the freshly prepared  fruits.  Serve immediately.  Converted by
MC_Buster.  Per serving: 939 Calories (kcal); 76g Total Fat; (71%
calories from  fat); 21g Protein; 45g Carbohydrate; 1433mg Cholesterol;
109mg Sodium  Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0  Fruit; 13 1/2 Fat; 2 1/2 Other Carbohydrates  Converted
by MM_Buster v2.0n.

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