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If you’ve never had zabaglione, let me describe it for you. It’s a cool, sweet, silky custard, usually spiked with a little moscato. It’s at its best in a champagne glass, under a layer of sumptuous fresh berries. With blueberries especially, zabaglione is basically irresistible.
And it does your waistline zero favors.
I’ve made peace with my weakness for blueberries and zabaglione. A simple swap was all it took to get a similar epicurean experience (Ok, a vaguely similar experience at least), with way fewer calories.
First off, you’re probably thinking, “zaba-what?” I don’t blame you! It’s pronounced dzabaʎˈʎoːne (That probably still doesn’t help: zabayOWNay is close enough).
Zabaglione is a custard made with sugar, egg yolks, and usually wine. It is rich and indulgent. But, as stated above, it will ruin your eating plan in a flash.
Swap it like it’s hot
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What’s a health-conscious girl to do when she wants creamy, delicious zabaglione with fresh blueberries?
Simple: Keep the blueberries, and ditch the zabaglione for something lighter! My go-to swap: Fat-free, sugar-free vanilla pudding.*
That’s right, pudding.
Think about it. Like zabaglione, pudding is also cool, sweet, and silky. While it may not be as deliciously rich as zabaglione, it still pays a solid homage!
Even better, this little dessert is beyond quick and easy to make. You’ll go from prep to plated in 5 minutes flat.
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*Note: You definitely don’t have to use fat-free, sugar-free pudding. That’s just my personal preference. Regular vanilla pudding works Just as well. As always, do what works for you!
How it’s done
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This recipe serves 4, and it doubles like a charm. Here’s what you’ll need:
- 1 box instant fat-free, sugar-free vanilla pudding (Or other vanilla pudding of your choice)
- 2 cups cold skim milk (Or whatever milk you prefer!)
- 1/3 cup moscato, if desired (Barefoot Bubbly Pink Moscato is just yum, and not too bad on the bank account)
If you choose not to include moscato, add an extra 1/3 cup of milk to thin the pudding out - 1 pint fresh blueberries
- 1/2 tsp chopped fresh thyme leaves (Or about 2 sprigs), plus extra for garnish
- 4 coupe-style champagne glasses (These are the large, half-globe-shaped glasses… you don’t want to be digging your dessert out of a champagne flute!)
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Prepare the pudding almost according to the directions on the box
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First, combine the pudding mix, milk, and fresh thyme leaves in a bowl. Wisk until smooth.
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If you’re adding moscato, gently stir it in after the pudding has set up.
As stated above, I add 1/3 cup.
You could do 1/4 cup, or even just a splash.
Do what works for you!
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Adding the moscato not only adds beautiful flavor, it thins the pudding out a bit too. This gives it a consistency more like traditional zabaglione.
For best flavor, allow the pudding mixture to chill overnight. This will get the flavors nice and melded together.
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A quick note on the thyme!
If you can find lemon thyme, it works great in this recipe.
I grow lemon thyme in my back yard, along with a few other herbs.
It’s versatile and works well in both sweet and savory dishes.
If you can’t find lemon thyme, regular thyme is fine.
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Let’s dish
Next, divide the pudding mixture between the 4 champagne glasses.
Finally, top the pudding with blueberries.
Done. That’s it. Quick and easy, right?
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The long and short
This dessert is so simple, yet feels so glamorous. It’s great served at the end of brunch with friends, at an upscale cookout, or just as a luxurious little reward for yourself.
And while it’s reminiscent of zabaglione, it will actually help you fit into your skinny jeans!
Have you ever had zabaglione? What’s your favorite waist-saving dessert swap? Let’s discuss in the comments below!
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P.S. – Here’s my alternative serving plan.
Complete with a glass of moscato, it’s a great way to enjoy the leftovers!
And yes, I’m representing KCMO. Go Royals!
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P.S. – Do you love blueberries as much as I do? Check out my quick and easy blueberry muffin loaf!
