SABAYON WITH FRESH FRUIT
OPTOMETRISTS AND AUTHORS Barbara Pelletier and Laurie Capogna provide recipes — six times this year — from their book, “Eyefoods: A Food Plan for Healthy Eyes,” so you can educate your patients about the link between nutrition and eye health.
Eye Health Benefit:
The egg is a great source of lutein that is easily absorbed by our bodies. Top this recipe with fresh fruit, such as kiwi or berries, and enjoy the added benefit of vitamin C and other antioxidants.
INGREDIENTS
- 4 omega-3 egg yolks
- 3 tbsp icewine
- 2 tbsp maple syrup
- 1 cup fresh fruit
DIRECTIONS
- Add 1 inch of water to a medium-sized sauce pan.
- Bring to a soft boil.
- In another sauce pan, add egg yolks, icewine and maple syrup. Place this sauce pan atop the pan with the hot water. Make sure that the water in the bottom pan does not touch the upper pan.
- Whisk the egg mixture constantly; making sure that it does not turn into scrambled eggs. After 4 to 6 minutes, the mixture should have tripled in volume and created a ribbon effect when the whisk is raised from the mixture. Be careful not to overcook, as the mixture can curdle quite quickly.
- Remove from heat.
- Serve in a small glass bowl and top with berries, kiwi or any other fruit of the season. (The Sabayon can be enjoyed warm or cool.) OM
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