Strawberries served with Honey Zabaglione

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Rated 3 stars out of 5
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  • Read 6 Reviews
Total Time:
58 min
Prep
15 min
Inactive
30 min
Cook
13 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

Zabaglione:

  • 2 egg yolks
  • 1/2 cup honey
  • 1 cup dry Muscat white wine
  • 3/4 cup lowfat yogurt
  • 2 pints fresh strawberries, hulled and sliced

Directions

Make the zabaglione:

In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.

When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.

Serve fresh strawberries on plates and put a dollop of zabaglione alongside.

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Newest Ratings and Reviews

Read all 6 reviews

  • on May 29, 2008

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    This is the best.

    people found this review Helpful.
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  • on June 06, 2007

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    oh wow, this is great. i just made it for my mom. she had had a hard day at work and i thought, why not? so i made it, she loved it, i loved it, it is great!

    people found this review Helpful.
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  • on October 09, 2005

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    I have to agree with the first review in this series. I must have missed something or something was left out of the recipe. I had so much anticipation for this.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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