Nutrition per serving may change if servings are adjusted.
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
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.)
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.
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.