Sabayon Sauce

By á-170456

Ingredients

• 4 egg yolks
• 1/4 teaspoon grated lemon rind
• 1/2 cup dry white wine
• 1 teaspoon fresh lemon juice
• 2 tablespoons Splenda
• 1/4 cup heavy cream

Details

Servings 2

Preparation

Step 1

Beat egg yolks, wine, Splenda, lemon rind, and lemon juice in top of double boiler over simmering water until mixture increases four times its original volume. Occasionally scrape sides and bottom of pan with rubber spatula.

Place top of double boiler in bowl of crushed ice and continue to beat until chilled. Fold whipped cream into sauce and chill until ready to use.

This recipe yields 2 cups; 1/2 carb gram per tablespoon.