Ingredients Jump to Instructions ↓

  1. 4 Egg yolks

  2. 1/4 teaspoon 1 1/3ml Grated lemon rind

  3. 1/2 cup 118ml Dry white wine

  4. 1 teaspoon 5ml Fresh lemon juice

  5. 2 tablespoons 30ml Splenda

  6. 1/4 cup 59ml Heavy cream

Instructions Jump to Ingredients ↑

  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.

  2. 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.

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


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