Ingredients Used

in
Preparing Desserts
PREPARED BY: NORA FE A. SALATIN
Simply include nutritious ingredients and
eliminate high-fat content to make your desserts
much healthier to eat. The following tips and
ingredients will help you prepare a nutritious and
yummy dessert:
Include a lot of fruits in your dessert.
01 Fruits like apple, papaya, banana and
fresh berries contains a lot of vitamins
and fiber and aid in digestion.

02 Use low fat cream or low- fat cottage

cheese instead of heavy cream. This
will give you required calcium without
adding calories or compromising the
taste.
 Chocolate acts as a stimulant that can
03 boost your mood.Dark chocolate has
more anti-oxidants and is known to
lower blood pressure. You can also
make a
dish with unsweetened cocoa or
chocolate protein powder.

04 Use yoghurt to prepare your dessert.

Yoghurt helps in absorption of calcium
and vitamin B. It fortifies your immune
system and also aids in digestion.
Yoghurt can help lower LDL
cholesterol.
05 Feel free to include almonds and walnuts.
These nuts contain omega-3 fatty acid,
which increases HDL cholesterol levels
(good cholesterol that boost immunity and
protects you from heart diseases.)
These nuts also contain other vitamins
like folate and fiber.

06 ATufodessert made of tufo is a good choice.

contains calcium, niacin, folate and
other minerals which are good for your
health.
Smoothies with soy milk. This contains
07 flavonoid that protects blood vessels and
reduces blood pressure.
Sauce is liquid, cream or semi-solid
food serve on or used in preparing
other foods. Sauces are not normally
consumed by themselves; they add
flavor, moisture and visual appeal to
another dish.
Sauce- comes from the
French word taken from the
Latin Salsa which means
salted.
There are 5 purposes of sauce.

1. To add flavors.
2. Add moisture.
3. Add visual interest.
4. Enhance flavors.
5. Adjust texture.
There are also three basic ingredients
in most sauces.

1. The liquid used to prepare

the sauce.

2. The thickening agent.

3. Other flavoring and seaso-

nings.
Liquids in Sauces

Liquid base for a sauce may vary.

The most popular liquids are:

1. Stock
2. Milk
3. Juice
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