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• 3. Egg White
• When raw egg whites are beaten, air is trapped in themixture in the form of bubbles. Egg whites beaten to soft peaks will support souffles and mousses while whites beatento firm peaks are suitable for meringues
• Take note of the following:
• Egg whites should be fresh and grade A quality. They may be purchased in bulk frozen or you may freeze them in small quantities if you have excess.
• 4. Fruits
• Include a lot of fruits in your dessert. Fruits like apple and banana contain alot of vitamins and fiber which are good for digestion. Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractivecolorful display.
• 5. Chocolate
• Chocolate may be melted to easily blend into fillings and batters. It can alsobe poured over desserts such as cakes and puddings. When melted chocolateis cooled it can be shaped and molded into many attractive
• decorations.
• Take note of the following:
• Chocolate acts as a stimulant and can boost your mood. Dark chocolate has more antioxidants and is known to lower blood pressure. Unsweetened cocoa and chocolate protein powder can also be used
• 6. Tofu
• A dessert made of tofu is a good choice because it contains calcium, niacin, folate and other minerals which are good for your health.
• 7. Soy Milk
• Soy milk can be used in making smoothies. It hasflavonoids that protects blood vessels and reduces blood pressure.
• 8. Nuts
• Nuts are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavor forcreams and ice creams,
• Walnuts and almonds contain omega-3 fatty acids which increases HDL cholesterol levels (good cholesterol that boosts immunity). These nuts contain other vitamins like folate and fiber.
• 9. Yoghurt
• Yoghurt helps in absorption of calcium and vitamin B. It fortifies yourimmune system and aids in digestion. Yoghurt helps to lower LDL, cholesterol.
• 10. Gelatin
• Gelatin is used to set many cold molded desserts. It is the basis for jellies and is also used to set creams and mousses. Gelatins may be plain or flavoredand colored for effect.
• 11. Batter
• Batter is a simple mixture of flour and water is used to make crepes andpancakes. Batter is also used to coat fruit for fritters.
• 12. Cream
• This ingredient is often used as a decoration or accompaniment for both coldand hot desserts but may also be used as one of the recipe ingredients.
• Use a low-fat cream or low-fat cottage cheese instead of heavy cream. This will give you the required calcium without adding calories or without compromisingthe taste.