Summer Fruit With Zabaglione Sauce



4 servings (serving size: 3/4 cup fruit and 1/4 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 130
Fat 3.1 g
Satfat 1.6 g
Protein 4.6 g
Carbohydrate 22.5 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 127 mg
Caloriesfromfat 21 %
Fiber 2.7 g
Calcium 95 mg


2 tablespoons brown sugar
2 teaspoons cornstarch
3/4 cup fat-free milk
1/4 cup fat-free egg substitute
1/8 teaspoon salt
1/3 cup low-fat sour cream
1 tablespoon sweet Marsala
1/4 teaspoon vanilla extract
1 cup sliced strawberries
1 cup sliced fresh plums
1 cup sliced fresh nectarines


Combine brown sugar and cornstarch in a small saucepan; stir well. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens; reduce heat, and simmer 1 minute. Remove from heat. Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook over low heat 10 to 15 seconds, stirring constantly (do not boil).

Remove from heat; stir in salt and next 3 ingredients. Pour into a bowl; cover surface with plastic wrap. Chill 24 hours.

Combine fruit, and spoon into 4 dessert dishes; spoon sauce evenly over fruit.