Figs & Berries with Zabaglione

Figs & Berries with Zabaglione

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From: Diabetic Living Magazine

Zabaglione is a rich Italian dessert custard made with eggs, sugar and sweet Italian Marsala wine. This recipe uses low-fat dairy products to keep the calories and fat down.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup sugar or sugar substitute equal to ¼ cup sugar (see Tip)
  • 4 teaspoons cornstarch
  • 1½ cups fat-free milk
  • 2 eggs, lightly beaten
  • ½ cup light dairy sour cream
  • ¼ cup sweet or dry Marsala
  • 4 cups quartered fresh figs, red raspberries, blackberries, blueberries and/or halved strawberries
  • Ground cinnamon (optional)
  • Fresh mint (optional)

Preparation

  • Prep

  • Ready In

  1. For custard, in a heavy medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually whisk about half of the hot mixture into the eggs. Return all of the egg mixture to the saucepan. Reduce heat to low. Cook and stir for 2 minutes more. Immediately pour custard into a medium bowl; whisk in sour cream and Marsala. Cover the surface with plastic wrap. Chill for 2 to 24 hours.
  2. To serve, divide custard among 8 dessert dishes. Top with fruit and, if desired, cinnamon and mint.
  • Tip: If using sugar substitutes, we recommend Splenda® Granular or Sweet'N Low® bulk or packets. Follow package directions to use amount equal to ¼ cup.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 113 calories; 3 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 5 g protein; 59 mg cholesterol; 14 g sugars; 48 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, ½ fruit, ½ other carbohydrate

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