Summer Fruit with Sparkling Custard Sauce

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.

Yield: 6 servings (serving size: 1/3 cup custard sauce, 1/4 cup berries, and 4 nectarine slices).
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 10%
  • Fat: 2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 34.4g
  • Fiber: 4.2g
  • Cholesterol: 39mg
  • Iron: 0.7mg
  • Sodium: 38mg
  • Calcium: 79mg


  • 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


  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.
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