* Exported from MasterCook *

Recipe By :Tony Blakemore

Serving Size : 4

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.

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