Sherried Zabaglione with Berries

Sherried Zabaglione with Berries Recipe
Photo: Karry Hosford
Serve this light custard sauce immediately to enjoy its frothy texture. A double boiler cooks the delicate custard gently and eliminates the chance of curdling. The water that heats the custard must simmer, not boil. Regulate the water before placing the custard on top, and be conservative; once the top is in place, the water tends to heat up. Any berries will work with this tasty sauce.

Yield:

4 servings (serving size: 1/2 cup berries and about 1/4 cup zabaglione)

Recipe from

Cooking Light

Nutritional Information

Calories 157
Caloriesfromfat 24 %
Fat 4.2 g
Satfat 1.7 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 4.2 g
Carbohydrate 25.9 g
Fiber 3.8 g
Cholesterol 112 mg
Iron 0.8 mg
Sodium 39 mg
Calcium 55 mg

Ingredients

5 tablespoons sugar
3 tablespoons cream sherry
2 large eggs
3 tablespoons reduced-fat sour cream
2 cups fresh blackberries

Preparation

Combine first 3 ingredients in top of a double boiler. Cook over simmering water until thick (about 4 minutes) and a thermometer registers 160°, stirring mixture constantly with a whisk. Remove top pan from heat; whisk the mixture an additional 2 minutes. Gently whisk in sour cream. Serve zabaglione immediately over berries.

Note:

Elizabeth Taliaferro,

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note