* Exported from MasterCook * 

Recipe By     :Tony Blakemore 
Serving Size  : 4

Amount    Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
 5                      egg yolks 
 1                      whole  egg 
 2        tablespoons   Splenda 
 1/2      cup           Marsala wine 

Combine the 5 egg yolks, 1 whole egg and 2 tablespoons of sugar substitute in 
the top of a double boiler above boiling water, or in a medium-sized 
heatproof glass bowl set in a shallow pan of barely simmering water. Beat the 
mixture with a wire whisk or a rotary beater until it is pale yellow and 
fluffy. Gradually add the Marsala wine and continue beating until the 
zabaglione becomes thick enough to hold its shape in a spoon. This process 
may take as long as ten minutes. 

Spoon the zabaglione into individual dessert bowls, compote dishes, or large 
stemmed glasses, and serve it while it is still hot. 

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Per Serving (excluding unknown items): 111 Calories; 7g Fat (74.9% calories 
from fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 313mg Cholesterol; 
24mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Fat.