Post by SugarBane on Jan 26, 2004 18:59:41 GMT -5
ZABLIGIONI
6 EGGS, SEPARATED
3 TBSP RUM OR RUM EXTRACT
1/2 TSP LIQUID SUGAR SUBSTITUTE (SUCH AS SWEET N LOW OR SUCARYL)
BEAT EGG YOLKS LIGHTLY WITH AN ELECTRIC MIXER.
ADD RUM OR RUM EXTRACT AND SWEETENER.
PLACE OVER HOT (NOT BOILING) WATER AND COOK, BEATING CONSTANTLY, UNTIL MIXTURE IS THICK.
BEAT EGG WHITES UNTIL STIFF, BUT NOT DRY.
FOLD EGG YOLK/RUM MIXTURE SLOWLY INTO EGG WHITES. PILE INTO INDIVIDUAL PARFAIT GLASSES, SHERBERT GLASSES, OR GLASS DESSERT
BOWLS. SERVE WARM OR CHILLED WITH GRATED NUTMEG (OPTIONAL) ON TOP. SERVES 4. APPROX. 1 GM OF CARB EACH.
VARIATION: USING ABOVE RECIPE, ADD 1 TBSP ORANGE EXTRACT WITH THE RUM. TOP EACH SERVING WITH A FAN-SLICED STRAWBERRY.
6 EGGS, SEPARATED
3 TBSP RUM OR RUM EXTRACT
1/2 TSP LIQUID SUGAR SUBSTITUTE (SUCH AS SWEET N LOW OR SUCARYL)
BEAT EGG YOLKS LIGHTLY WITH AN ELECTRIC MIXER.
ADD RUM OR RUM EXTRACT AND SWEETENER.
PLACE OVER HOT (NOT BOILING) WATER AND COOK, BEATING CONSTANTLY, UNTIL MIXTURE IS THICK.
BEAT EGG WHITES UNTIL STIFF, BUT NOT DRY.
FOLD EGG YOLK/RUM MIXTURE SLOWLY INTO EGG WHITES. PILE INTO INDIVIDUAL PARFAIT GLASSES, SHERBERT GLASSES, OR GLASS DESSERT
BOWLS. SERVE WARM OR CHILLED WITH GRATED NUTMEG (OPTIONAL) ON TOP. SERVES 4. APPROX. 1 GM OF CARB EACH.
VARIATION: USING ABOVE RECIPE, ADD 1 TBSP ORANGE EXTRACT WITH THE RUM. TOP EACH SERVING WITH A FAN-SLICED STRAWBERRY.