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Berry Parfait with Pink Champagne Sabayon
1/2 c Pink champagne (or other slightly sweet wine)
4 tb Frozen berry juice concentrate
2 lg 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 pn Cinnamon; (optional)
Set a metal bowl over a saucepan containing 1 inch of barely boiling
water over medium heat. (Bottom of bowl should not touch water). In bowl,
combine the champagne, juice concentrate, and egg yolks. Immediately start
beating with a whisk or electric hand-held mixer until mixture is glossy
and very thick, with soft peaks. (This takes about 12 minutes by hand, 5 to
10 with an electric mixer) Remove bowl from saucepan and let cool about 10
minutes, whisking occasionally. When sabayon has cooled, gently fold in
thawed whipped topping. In large goblets, layer berries and sabayon mousse.
Top with a sprinkling of cinnamon, if desired.
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