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Raspberry Zabaglione


  • 225g/8oz raspberries

  • ½ lemon, juice only

  • 2 tsp icing sugar

  • 4 egg yolks

  • 1 tbsp caster sugar

  • 2 tbsp medium dry sherry

  • 2 tbsp dry white wine

  • 4 tbsp low-fat Greek yoghurt


  • 1.

    Reserve 12 raspberries for decoration and place the rest in a food processor with a good squeeze of lemon juice.

  • 2.

    Blitz to a puree, then push through a sieve to remove the seeds. Add icing sugar to taste, leaving the fruit slightly on the tart side, then set aside.

  • 3.

    Place the egg yolks and caster sugar in a large, heatproof bowl. Beat in the sherry and wine, using a balloon whisk.

  • 4.

    Place over a pan of simmering water and heat gently, whisking continuously until the mixture is very light but holds its shape. When it is the consistency of semi-melted ice cream, take it off the heat and continue to whisk over a bowl of iced water until cool - this prevents it from splitting.

  • 5.

    Fold the yoghurt into the mixture. Drizzle in the raspberry puree and gently swirl to create a ripple effect. Spoon into stemmed serving glasses, decorate with the reserved raspberries and serve with wafer thin biscuits, if you like.

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