| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Veglife2 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Pink champagne |
|
|
(or other slightly sweet wine) |
| 4 |
tb |
Frozen berry juice concentrate |
| 2 |
lg |
Egg yolks |
| 1 1/2 |
c |
Nonfat whipped topping; thawed |
| 4 |
c |
Mixed berries; (such as sliced |
|
|
; strawberries, |
|
|
; blueberries, |
|
|
; raspberries, and |
|
|
; blackberries) |
|
|
; stemmed and rinsed |
| 1 |
pn |
Cinnamon; (optional) |
INSTRUCTIONS
1. Set a metal bowl over a saucepan containing 1 inch of barely
boiling water over medium heat. (Bottom of bowl should not touch
water). In bowl, combine the champagne, juice concentrate, and egg
yolks. Immediately start beating with a whisk or electric hand-held
mixer until mixture is glossy and very thick, with soft peaks. (This
takes about 12 minutes by hand, 5 to 10 with an electric mixer)
Remove bowl from saucepan and let cool about 10 minutes, whisking
occasionally 2. When sabayon has cooled, gently fold in thawed
whipped topping. In large goblets, layer berries and sabayon mousse.
Top with a sprinkling of cinnamon, if desired.
PER SERVINO: 170 CAL 17% from fat), 24mg SOD, 109mg CHOL, 3.5g FIBER
MC-Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 16, 1999.
Recipe by: Veggie Life, May 1999
Converted by MM_Buster v2.0l.
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