Combine egg yolks and sugar in top of a 1-1/2 quart double boiler. Beat with rotary beater until sugar and egg yolks are well blended. Beat and cook over hot water (not boiling) until the mixture is fluffy and has thickened. Gradually beat in the sherry and continue beating until mixture is the consistency of thick cream. Cool quickly in pan of cracked ice or cold water and chill.
Just before serving, add salt to egg whites and beat until stiff but not dry. Fold into the custard. Spoon over sliced or whole strawberries.
Per Serving (excluding unknown items): 235 Calories; trace Fat (2.2% calories from fat); 1g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Fruit; 2 Other Carbohydrates.
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|Serving Size: 1 Serving (524g)|
|Recipe Makes: 4|
|Calories from Fat: 336 (34%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1586.2mg||488 %|
|Sodium 529.2mg||18 %|
|Potassium 555.6mg||15 %|
|Total Carbohydrate 109.1g||32 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 108.9g|
|Protein 47.3g||68 %|
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Calories per serving: 995
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