Bananas with coffee zabaglione
2 large, ripe
uncooked egg yolk(s)
Splenda 1 Gram of Fiber No calorie sweetener, granulated
¼ cup(s), brewed, cooled
- Peel bananas, slice and divide between two individual serving bowls.
- Bring 1 inch of water to a simmer over medium heat in a high saucepan. Meanwhile, whisk yolks and Splenda together in a medium bowl that will fit snugly over saucepan; whisk in coffee and vanilla.
- Place bowl over saucepan and reduce heat so water simmers slowly. Continue whisking egg mixture over simmering water until thick, foamy and doubled in volume, about 3 minutes. Remove bowl from saucepan (be careful of escaping steam) and continue whisking off heat for 1 minute. Divide sauce between serving bowls. Yields 1 banana and about 1/3 cup of sauce per serving.