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Innovative Desserts Using Dairy Products

Explore innovative desserts using dairy products like low-fat cottage cheese in unique recipes like Rice Pudding Cups and Tropical Yogurt Tart to satisfy your sweet cravings with a healthy twist! Get inspired by the culinary creativity of Melanie Uchima, Joann Barayuga, and Beth Hopping from the University of Hawaii's FSHN 381 Department of Human Nutrition, Food and Animal Sciences. Indulge guilt-free with these delicious treats that are both nutritious and delicious.

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Innovative Desserts Using Dairy Products

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  1. Innovative Desserts Using Dairy Products Melanie Uchima Joann Barayuga Beth Hopping FSHN 381 Department of Human Nutrition, Food and Animal Sciences University of Hawaii

  2. 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

  3. Rice Pudding Cups A crispy phyllo dough cup filled with a black rice pudding

  4. Unique Characteristics • Used black rice instead of white rice • Served in a phyllo dough cup

  5. Obstacles and Resolutions • Excessive amount of water in the pudding after baking • Cooked on the stove • Tart flavor • Used more sugar

  6. 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 Phyllo Dough Cup Phyllo Dough: 1½ sheets Butter: 1 T Rice Pudding Cups Recipe Serves 6

  7. Nutrition Facts Label

  8. Tropical Yogurt Tart A creamy filling made with yogurt and sour cream atop a vanilla wafer crust and drizzled with a tropical fruit glaze

  9. 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 thecrust

  10. Obstacles and Resolutions • Excessive amount of water in the filling after baking • Used less liquid • Filling had no structure • Added gelatin

  11. Filling Low-Fat Yogurt:1¼ c Fat-Free Sour Cream: 1 1/8 c Sugar: 2 T Vanilla: 2 t Fibersol-2: 1/8 c Gelatin Mixture: 1½ T 10:1 ratio of water:gelatin 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 Tropical Yogurt Tart Recipe Serves 6

  12. Nutrition Facts Label

  13. Sensory Evaluations from Arcadia

  14. Thank you for your time  Any questions?

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