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Summer Fruit With Zabaglione Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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).

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

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

Oxmoor House Healthy Eating Collection