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Chef Bernard and Chef Ron
The Marine Room’s Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver share a recipe for Winter Wild Berry Gratin. Enjoy this sweet treat — which is low in calories, fat and, most of all, low in guilt.
Winter Wild Berry Gratin With Tangerine Sabayon
Tangerine Sabayon Ingredients
Whisk fromage blanc, honey and vanilla in large mixing bowl. Cover; refrigerate. Add remaining ingredients to large mixing bowl set over pot of simmering water, ensuring that bottom of bowl does not touch water. Beat with hand-held electric mixer or wire whip until fluffy, ribbony and thick. Transfer bowl to ice bath. Continue beating until cooled. Fold whipped cream into yolk mixture using rubber spatula.
Berries and Presentation
Preheat broiler to medium high. Divide berries equally among six shallow heatproof serving bowls. Spoon sabayon evenly on top. Place under broiler for 20 seconds or until surface of sabayon turns golden brown. Monitor constantly to avoid burning. Dust sabayon with sugar. Garnish each with mint sprig.
Serving size: 1 bowl. 105 calories, 3 grams fat, 1 gram saturated fat, 3.7 grams fiber.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.