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1. 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 2. 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. PER SERVINO: 170 CAL 17% from fat), 24mg SOD, 109mg CHOL, 3.5g FIBER MC-Busted by Karen C. Greenlee By "Karen C. Greenlee"
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