Chocolate Zabaglione with Vanilla Frozen Yogurt

Chocolate Zabaglione with Vanilla Frozen Yogurt

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From: Diabetic Living Magazine

Zabaglione is an Italian dish made from whipped egg yolks, sugar and marsala wine. The simple combination of this decadent chocolate dessert with vanilla frozen yogurt will have you on cloud nine.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 egg yolks
  • ¼ cup sugar (see Tip)
  • 3 tablespoons fat-free half-and-half
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sweet Marsala
  • ⅛ teaspoon salt
  • 1 ounce dark chocolate, grated
  • ½ teaspoon vanilla
  • 2 cups fat-free vanilla frozen yogurt
  • 1 ounce dark chocolate, cut into curls or finely shredded

Preparation

  • Prep

  • Ready In

  1. In the top of a double boiler combine the egg yolks, sugar, half-and-half, cocoa powder, sweet Marsala and salt. Place over simmering (not boiling) water (upper pan should not touch water). (Or use a medium heatproof bowl set over a medium saucepan of simmering water.)
  2. Using a mixer, beat mixture constantly on medium (or beat with a whisk) about 10 minutes or until mixture thickens, mounds and reaches a temperature of 145°F for 3½ minutes (or just until mixture reaches 160°F). Remove from heat. Beat in grated chocolate and vanilla until smooth. Cover and chill at least 2 hours.
  3. Serve zabaglione with frozen yogurt. Sprinkle with chocolate curls.
  • Tip: If using a sugar substitute, we recommend Splenda® Sugar Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition Per Serving with Sugar Substitute: Same as below, except 173 cal., 25 g carb. (17 g sugars). Exchanges: 0 Other Carb. Carb Choice: 1.5.

Nutrition information

  • Serving size: 2 tablespoons zabaglione and ⅓ cup frozen yogurt
  • Per serving: 186 calories; 6 g fat(3 g sat); 1 g fiber; 29 g carbohydrates; 4 g protein; 13 mcg folate; 93 mg cholesterol; 22 g sugars; 129 IU vitamin A; 0 mg vitamin C; 92 mg calcium; 1 mg iron; 97 mg sodium; 103 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, 1 other carbohydrate

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