1. 1 How Desserts Fit In Chapter 32

2. 2  Bread pudding cubes (bread soaked in milk and eggs, with sugar, salt and then baked)  What part of the pyramid does it fit into??  Bread, cereal, rice, and pasta

3. 3 Some Desserts are High in Fat  How do we fit them in?  Eat small portions  Choose or prepare a dessert with less fat and sugar  Look for alternatives with less fat, less calories  Read the food labels

4. 4 Light and Easy Desserts  Fresh fruit Sweet and satisfying Sweet and satisfying  Baked apples Core, fill with cinnamon, microwave 5 – 10 minutes Core, fill with cinnamon, microwave 5 – 10 minutes

5. 5  Angel food cake Fat-free, buy it already made, top with fruit Fat-free, buy it already made, top with fruit  Frozen fruit tidbits Cold and crunchy Cold and crunchy  Flavored gelatin Mixed with chopped fruit, nuts, or salad Mixed with chopped fruit, nuts, or salad

6. 6 Puddings & Custards  Custard is….. Cooked mixture of milk and eggs prepared on the range top or baked in the oven Cooked mixture of milk and eggs prepared on the range top or baked in the oven

7. 7 Custards cont……  Slice banana into dish  Used stirred custard as a sauce over fresh berries or angel food cake  Drizzle maple syrup over vanilla pudding or custard  Most puddings are thickened with cornstarch

8. 8 Making Baked Desserts CCCCookies CCCCookie dough is made with flour, fat, sugar, perhaps eggs, and a leavening agent to add volume

9. 9 Cookies DDDDrop Drop spoonfuls of dough onto sheet MMMMolded Mold dough by hand and shape it RRRRolled Roll out dough and use cookie cutters

10. 10 Cookies cont….. RRRRefrigerator Shape dough into cylinders, chill til firm, then slice PPPPressed Use tool called cookie press to form shapes BBBBar Bake dough in square or rectangular pan and cut into bars

11. 11 Cakes  Shortened cakes Include a fat such as butter or shortening and use baking powder or baking soda as the leavening agent Include a fat such as butter or shortening and use baking powder or baking soda as the leavening agent  Foam cakes Do not include butter, shortening, or oil and use beaten egg whites as the main leavening agent Do not include butter, shortening, or oil and use beaten egg whites as the main leavening agent Angel food cake which is fat-freeAngel food cake which is fat-free

12. 12  Chiffon Include oil (sometimes another fat) and egg yolks and are leavened with both beaten egg whites and baking powder Include oil (sometimes another fat) and egg yolks and are leavened with both beaten egg whites and baking powder

13. 13 Pies & Cobbler  Pastry dough  (blend of flour, fat, salt and liquid)  Cut back in fat Instead of 2 curst pie make 1 crust Instead of 2 curst pie make 1 crust Use less butter or margarine in crumb crusts Use less butter or margarine in crumb crusts

14. 14 Cobbler  Cooked fruit dessert with a sweetened biscuit-dough topping  Fruit crisp is similar to cobbler except without biscuit dough and is topped with oats, flour, sugar, etc

15. 15 Keeping Desserts Fresh  Keeps best in refrigerator  Cakes and cookies can stay fresh at room temperature

16. 16 Better Nutrition  For less fat/cholesterol  *use ½ the fat  *substitute with applesauce, mashed ripe banana, canned pumpkin  *Use an egg substitute  Use mini chocolate chips  For less sugar  *add “sweet” spices  *(cinnamon, nutmeg, peppermint, vanilla)  *add dried or chopped fresh fruits  *use apple juice for liquids  *use fresh fruit not canned unless rinsed

17. 17 Frozen Desserts  Ice Cream Cream or milk, sugar, sometimes eggs Cream or milk, sugar, sometimes eggs (Higher butterfat) (Higher butterfat)  Frozen yogurt Added yogurt cultures Added yogurt cultures Often low-fat or fat-free Often low-fat or fat-free

18. 18  Sherbet Mixture of sweetened fruit juice, water and milk Mixture of sweetened fruit juice, water and milk  Sorbet Similar to sherbet but has no milk Similar to sherbet but has no milk

19. 19 Summary DDDDesserts can fit into a nutrition-wise eating plan. MMMMany desserts are not only low in fat and calories but are also simple to prepare.

20. 20  When making baked desserts, including cookies, cakes, pies, and cobblers, follow recipe or package directions carefully.  Store desserts properly to keep them appetizing and safe to eat.

21. 21 Lab  2 T chopped peanuts  2 Cups nonfat plain yogurt  1 pkg instant chocolate fudge pudding mix  ¼ C creamy or chunky peanut butter  Place peanuts in small skillet over medium heat. Stir frequently for 3 to 4 minutes or until toasted. Cool on a plate.  In medium bowl, beat yogurt, pudding mix and peanut butter with an electric mixer or wire whisk for 2 minutes, scraping bowl every 30 seconds.  Spoon into dessert dishes. Sprinkle nuts over top of pudding to garnish. Refrigerate for 5 minutes or until ready to serve.

22. 22 Activity FFFFind one recipe for each general type of dessert in the chapter, such as rolled cookies or shortened cake. MMMMake a portfolio of them.