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
(For use on sliced peaches, red raspberries, or strawberries.)
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
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.
Makes 2 cups. 1/2 gram per Tablespoon.