Blueberry Zabaglione
Recipe from Family Circle

The Italian desert recipe, Zabaglione is a custard made with wine. This velvety smooth rendition is enriched with cream and fresh blueberries.


Blueberry Zabaglione

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Servings: 8 servings
Related Categories: Blueberries, Desserts, Italian Desserts, Low Carb Desserts, Low Sodium
 
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Ingredients
  • 6  large
    egg yolks
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  • 6  tablespoons
    sugar
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  • 1/3  cup
    Riesling wine
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  • 1  cup
    heavy cream
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  • 1/2 
    pint blueberries
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  •  
    Fresh mint and berries, for garnish
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Directions
1.
Stir yolks and sugar in top of double boiler over simmering water until thick, scraping sides with rubber spatula, until 160 degrees F, 5 minutes. Add wine. Continue stirring until thick enough to coat back of spoon, about 3 minutes. Scrape into bowl; cool to room temperature, stirring often.
2.
In clean bowl, beat cream until stiff peaks form. Fold into egg mixture. Cover; chill 30 minutes.
3.
Fold in blueberries. Cover and refrigerate for 1 hour or overnight.
4.
Serve in dessert dishes. Garnish.
Nutrition information
Calories 205, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 200 mg, Sodium 19 mg, Carbohydrate 14 g, Fiber 1 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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