Ingredients:
2 Oranges
2 Lemons
6 Egg yolks
1 1/2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1/2 Cup(s) Red wine
1/2 Cup(s) White wine
1/4 Cup(s) Sherry
1 Quart(s) French vanilla ice cream
24 Pineapple, slices, canned |
Directions: Extract juice from the oranges and lemons. Grate the rinds on a piece of
waxed paper or in a small bowl. In the top of a double boiler over water
just under boiling, beat egg yolks for 1 minute. Add grated orange and
lemon rinds and all other ingredients except ice cream and strawberries.
Keep beating until mixture attains the consistency of Hollandaise sauce and
foams up a bit. Remove from heat. Make individual strawberry sundaes and
liberally top with the sauce.
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