Strawberries with Strawberry-Orange Sabayon

Ingredients:

• 2 (1 lb.) containers strawberries, hulled
• 1/2 cup dry white wine or white grape juice
• 1/2 cup orange juice
• 1/3 cup granulated sugar
• 1 (3-inch) strip orange zest, removed with a vegetable peeler
• 3 egg yolks

Makes 4 Servings (1 1/4 cups sabayon & 1 cup strawberries per serving)

1. Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
2. Combine the chopped strawberries, wine or grape juice, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl. pressing hard on the solids to extract  as much liquid  as possible; discard the solids.
3. Meanwhile, fill a medium saucepan with 1 1 /2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing  it evenly. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. A Sabayon is an Italian dessert that is made with egg yolks, granulated sugar and white wine. The dessert version is a light custard that is whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches in a champagne In France, it is called sabayon, while its Italian name is zabaione. You can enjoy this elegant European treat for dessert, breakfast or even as a snack. Fruit tastes so good with white wine. You can use any summer fruit in this recipe and the dish will still be delicious.

Sparkling Concord Grape & Lemon Verbana Water

Ingredients:

• 1 cup cucumber, peeled, seeded, and chopped
• 2 cups Concord grape juice
• 1/2 cup lemon verbena, leaves only
• 2 tbsp. agave nectar
• 1 pinch salt
• 2 cups sparkling water or seltzer water

Makes 4 (1 cup) Servings

1. Combine all ingredients except sparkling water in a blender. Blend until smooth.
2. Strain through a mesh strainer. Chill.
3. When ready to serve, add 2 cups sparkling water.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This agua fresca makes a refreshing drink in warm weather and will easily cleanse your palate. If you don't have grape juice, you can use 2 cups of red grapes and combine them in a blender or food processor with the other ingredients and your agua frescas will still be refreshing. You can also replace the lemon verbena with mint and your drinks will still wake up your taste buds.