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Sherried Zabaglione with Berries

Photo: Karry Hosford
Yield 4 servings (serving size: 1/2 cup berries and about 1/4 cup zabaglione)
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.


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

Nutrition 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

How to Make It

  1. 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.