1.

Blueberry sauce recipe - This recipe has a hint of citrus to

brighten the flavor. It is a good foil for desserts, pancakes,
JUNIOR HIGH SCHOOL DEPARTMENT waffles, French toast, and even with game meats like beef.
2. Raspberry sauce recipe- This requires only one ingredient-
TLE 9 LESSON 18 frozen raspberries in syrup, unless you want to add a splash of
PREPARE DESSERTS your favorite liqueur. The best part is it can be made up to three
days in advance and stored, covered, in the refrigerator.
INGREDIENTS USED IN PREPARING DESSERTS 3. Orange sauce- This is made with only three ingredients such
Simply includes nutritious ingredients and eliminates high-fat as orange, sugar, and water. It should be served warm and
would be perfect with French toast, bread puddings, pound
content to make your desserts much healthier to eat.
cakes, Bundt cakes, and other desserts.
4. Fresh strawberry sauce- This is a cooked sauce made with
1. Include a lot of fruits in your dessert. Fruits like apple, papaya, only four ingredients-fresh strawberries, sugar, vanilla, and
banana, and fresh berries contain a lot of vitamins and fiber and water. It is great on sponge cakes, angel cakes, pancakes,
aid in digestion. waffles, French toast, crepes, ice cream, and other desserts.
2. Use low-fat cream or low-fat cottage cheese instead of heavy 5. Lemon glaze- This is made with only three ingredients. It is
cream. This will give you the required calcium without adding perfect sprinkled on pound cakes, rum cakes, cakes, coffee
calories or compromising the taste. cakes, cookies and more.
3. Chocolate acts as a stimulant and can boost your mood. Dark 6. Vanilla pastry cream - This is the base for many decadent
chocolate has more antioxidants and is known to lower blood desserts including Hungarian Somloi Galuska or Vanilla
pressure. You can also make a dish with unsweetened cocoa or Charlotte.
chocolate protein powder. 7. No-fail vanilla pastry cream - This can be used to fill Polish
4. Use yoghurt to prepare your dessert. Yoghurt helps in Kremówka Papieska, Polish karpatka, Serbian Krempita,
Hungarian Indianer, Napoleons, cream puffs, eclairs, and other
absorption of calcium and vitamin B. It fortifies your immune
pastries calling for a custard filling.
system and also aids in digestion. Yoghurt can help lower LDL 8. Vanilla custard sauce - This is an easy recipe, also known
cholesterol. as crème anglaise that takes much time to prepare than
5. Feel free to include almonds and walnuts. These nuts contain traditional recipes because cornstarch speeds up the thickening.
omega-3 fatty acid, which increases HDL cholesterol levels 9. Hot chocolate sauce - This is served hot and is a good
(good cholesterol that boosts immunity and protects you from accompaniment for poached fruits, pound cakes, ice cream, and
heart diseases). These nuts also contain other vitamins, like other desserts.
folate and fiber. 10. Dairy-free cocoa powder chocolate- This is made with
6. A dessert made of tofu is a good choice. Tofu contains cocoa powder and, thus, ideal for Orthodox Christians who
calcium, niacin, folate, and other minerals which are good for abstain from meat, meat by products, eggs, and dairy during
your health. Lent.
7. Make smoothies with soy milk. This contains flavonoids that 11. Mixed berry sauce recipe - This can be served hot or cold
on blintzes, pound cakes, ice cream, and more.
protects blood vessels and reduces blood pressure.
12. Caramel sauce- This easy recipe takes 10 minutes, at the
SAUCES FOR DESSERTS
most to prepare. There is little worry of burning the sauce as with
Sauce is liquid, cream, or semi-solid food served on or used in conventional caramel sauces because sweetened condensed
preparing other foods, Sauces are not normally consumed by milk is used.
themselves; they add flavor, moisture, and visual appeal to WORKPLACE SANITARY PROCEDURES
another dish. 1. Wash hands before food preparation; after sneezing,
coughing, using the rest room, and touching the face or hair.
 Purposes of Sauces 2. Keep hair away from the face.
1. Add flavors 3. Wear clean clothes/apron (dirty clothing has bacteria).
2. Add moisture 4. Do not handle food if you have an open cut or sore.
3. Add visual interest 5. Do not cook and taste food with the same spoon; licking
4. Enhance flavors fingers is prohibited.
5. Adjust texture 6. Wash hands after handling raw meat and eggs.
7. Wipe up spills and remove dirty utensils; use separate towels
 Three Basic Ingredients in Most Sauces so dishes do not get bacteria.
1. The liquid used to prepare the sauce 10. Wash surfaces and cutting boards with bleach periodically.
2. The thickening agent 11. Use hot soapy water on dishes.
3. Other flavorings and seasonings 12. Keep food hot (above 135°F) or cold (below 41°F).
13. Check the temperature in the refrigerator and freezer
 Liquids in Sauces periodically; the freezer should be at 0º degrees or below.
The liquid base for a sauce may vary. The most popular 14. Clean the refrigerator often.
liquids are: 15. Use freezer wrap. Wrap meat loosely for refrigerator storage.
1. Stock Leftovers should be stored using tight covers.
2. Milk 16. Thaw frozen foods in the refrigerator not on the counter.
3. Juice 17. Put foods away promptly.
18. Refrigerate desserts made with dairy products.
DESSERT SAUCE RECIPES
These dessert sauce recipes are easy to make and put that
finishing touch on a plated pastry or when brushed on a coffee
cake, pound cake or Bundt cake.