The right kind of dessert provides the perfect ending to a good meal. There are many things involved in the planning and preparation of desserts. They should complement the other foods in the meal. If you serve a light main course, the dessert may be a substantial one such as pie, cake or pudding.
If you serve a light main course, the dessert may be a substantial one such as pie, cake or pudding.
After a high calorie main course, the dessert should be simple, such as fruit, gelatin, sherbet or plain cookies. Desserts are more attractive and acceptable when their form varies from that of other foods on the menu. A contrast of color, texture or flavor is good.
After soups, serve something solid; after a hot meal, something cool; and after a bland meal, something spicy. Usually the dessert is sweet.
However, if the main course has included a number of foods that are sweet and rich in fat, desserts such as sherbet, grapefruit or other sour fruits may be more agreeable. They are certainly lower in calories. When preparing your next dessert, select from any one of the following favorites.
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