Berry Parfait With Pink Champagne Sabayon Recipe

• 1/2 c. pink champagne (or possibly other slightly sweet wine)
• 4 Tbsp. frzn berry juice concentrate
• 2 lrg 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 pch cinnamon, (optional)

1. 1.
2. Set a metal bowl over a saucepan containing 1 inch of barely boiling water over medium heat.
3. (Bottom of bowl shouldn't touch water).
4. In bowl, combine the champagne, juice concentrate, and egg yolks.
5. Immediately start beating with a whisk or possibly electric hand-held mixer till mix is glossy and very thick, with soft peaks.
6. (This takes about 12 min by hand, 5 - 10 with an electric mixer) Remove bowl from saucepan and let cold about 10 min, whisking occasionally 2.
7. When sabayon has cooled, gently mix in thawed whipped topping.
8. In large goblets, layer berries and sabayon mousse.
9. Top with a sprinkling of cinnamon, if you like.

pink champagne, berry juice concentrate, egg yolks, nonfat whipped topping, mixed berries, cinnamon

Taken from cookeatshare.com/recipes/berry-parfait-with-pink-champagne-sabayon-83725 (may not work)