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Zabaglione with Raspberries

Ingredients
  Egg yolks 6
  Sugar 6 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs) (Such As Chablis Blanc)
  Lemon peel 1 Teaspoon, grated
  Raspberries/Strawberries 2 Cup (32 tbs)
Directions

In the top of a double boiler, beat egg yolks until light and beat in sugar, wine, and lemon peel.
Place over simmering water and beat with a wire whip or portable electric beater until it triples in volume and retains a peak, about 7 minutes.
Cool immediately by placing pan in a pan of ice water; then chill.
Using tall, slender glasses, alternate spoonfuls of zabaglione and berries.
Contains about 125 calories per serving.
Hot Variation: Spoon 1 tablespoon grenadine in each glass and pour in hot zabaglione.
Omit berries.
Serve at once.

Recipe Summary

Cuisine: 
American
Equipment: 
Crock Pot
Interest: 
Healthy
Servings: 
6

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4.27143
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 149 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 185.1 mg61.7%

Sodium 8.8 mg0.4%

Total Carbohydrates 22 g7.4%

Dietary Fiber 3.4 g13.5%

Sugars 17.5 g

Protein 3 g6%

Vitamin A 4.7% Vitamin C 23.8%

Calcium 3.5% Iron 4.6%

*Based on a 2000 Calorie diet

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Zabaglione With Raspberries Recipe