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.