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Summer Fruit With Zabaglione Sauce

Summer Fruit With Zabaglione Sauce

Oxmoor House JANUARY 2001

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 3.1g
  • Saturated fat: 1.6g
  • Protein: 4.6g
  • Carbohydrate: 22.5g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 127mg
  • Calories from fat: 21%
  • Fiber: 2.7g
  • Calcium: 95mg

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Summer Fruit With Zabaglione Sauce recipe