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Summer Fruit with Sparkling Custard Sauce

Yield 6 servings (serving size: 1/3 cup custard sauce, 1/4 cup berries, and 4 nectarine slices).
Whisking the champagne into the custard sauce just before serving adds sparkle to this dessert. Substitute blueberries and peaches for the raspberries and nectarines, if desired.


  • 1 1/4 cups 1% low-fat milk
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup brut champagne
  • 1 1/2 cups fresh raspberries
  • 3 medium nectarines, each cut into 8 wedges

Nutrition Information

  • calories 185
  • caloriesfromfat 10 %
  • fat 2 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 0.4 g
  • protein 3.8 g
  • carbohydrate 34.4 g
  • fiber 4.2 g
  • cholesterol 39 mg
  • iron 0.7 mg
  • sodium 38 mg
  • calcium 79 mg

How to Make It

  1. Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

  2. Combine sugar and cornstarch in a medium heavy saucepan; add milk, stirring with a whisk. Cook over medium heat 4 minutes or until thick, stirring constantly.

  3. Gradually add hot milk mixture to egg in a bowl, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 6 minutes or until thick, stirring constantly. Remove from heat. Pour into a bowl; stir in vanilla. Cover surface with plastic wrap; chill.

  4. Stir champagne into chilled custard, and serve with raspberries and nectarines.