“Light” Floating Island

17 oz (½ liter) skim milk

3 eggs
1 teaspoon vanilla
pinch of salt
3 teaspoons sweetener

Combine the sweetener and milk. Bring to a boil and add the vanilla.

In the meantime, separate the egg yolks and whites. Whip the egg whites until stiff, adding a pinch of salt as you go. When the milk is boiling, add the whites, one tablespoon at a time. When the milk comes to a boil again, remove the whites and put them aside in a strainer.

Beat the yolks and add the hot milk while stirring. Heat in a double boiler and stir until the mixture becomes a heavy cream. Pour cream in a dish and arrange the whites on top. Refrigerate for 2 hours.

Serves 3