Innovative Desserts Using Dairy Products

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Innovative Desserts Using Dairy Products

• Melanie Uchima
• Joann Barayuga
• Beth Hopping
• FSHN 381
• Department of Human Nutrition, Food and Animal
  Sciences
• University of Hawaii

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Low Fat Cottage Cheese

• Curd portion of milk after curdling
• May be eaten alone or with fruit, toast, or salad
• One 1/2 c serving contains
• 100 calories
• 14 g protein
• 3 g fat
• 5 g carbohydrate
• 60 mg calcium

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Rice Pudding Cups

• A crispy phyllo dough cup filled with a black
  rice pudding

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Unique Characteristics

• Used black rice instead of white rice
• Served in a phyllo dough cup

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Obstacles and Resolutions

• Excessive amount of water in the pudding after
  baking
• Cooked on the stove
• Tart flavor
• Used more sugar

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Rice Pudding Cups Recipe
Serves 6

• Phyllo Dough Cup
• Phyllo Dough 1½ sheets
• Butter 1 T

• Rice Pudding
• Black Rice 2 c
• Skim Milk 5 c
• Low-Fat Yogurt 2 c
• Sugar 2/3 c
• Salt ¼ t
• Vanilla 1 t
• Inulin ½ c

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Nutrition Facts Label
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Tropical Yogurt Tart

• A creamy filling made with yogurt and sour cream
  atop a vanilla wafer crust and drizzled with a
  tropical fruit glaze

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Unique Characteristics

• Used yogurt and sour cream instead of cream
  cheese
• Used juice to make glaze instead of jam or
  preserves
• Used vanilla wafers to make the crust

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Obstacles and Resolutions

• Excessive amount of water in the filling after
  baking
• Used less liquid
• Filling had no structure
• Added gelatin

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Tropical Yogurt Tart Recipe
Serves 6

• Filling
• Low-Fat Yogurt1¼ c
• Fat-Free Sour
• Cream 1 1/8 c
• Sugar 2 T
• Vanilla 2 t
• Fibersol-2 1/8 c
• Gelatin Mixture 1½ T
• 101 ratio of watergelatin

• Crust
• Vanilla Wafers 20 wafers
• Butter 1/8 c
• Soluble Corn Fiber 1 T
• Passion Orange Guava/ Orange Juice Glaze
• Passion Orange Guava 6 T
• Orange Juice 6 T
• Cornstarch 1 T

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Nutrition Facts Label
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Sensory Evaluations from Arcadia
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Thank you for your time ?

• Any questions?