FRUIT DESSERT
FRUIT SALAD WITH HONEY YUGORT DRESSING
UTENSILS AND TOOLS:
Mixing bowl
Cutting board
Knife
Measuring cups and spoons
Whisk
Serving spoon
Serving bowls
INGREDIENTS (for the honey INGREDIENTS (for the fruit salad)
yogurt dressing)
1 cup strawberries (hulled &
½ cup Greek yogurt (or slice)
regular yogurt) 1 cup grapes (halved)
2 tablespoon honey 1 cup pineapple (diced)
1 teaspoon lemon juice 1 cup mango (diced)
½ teaspoon vanilla extract 1 banana (sliced)
(optional) 1 apple (diced)
1 orange (peeled &
segmented)
Procedure:
1. Prepare the Fruit:
Wash, peel, and chop all the fruits into bit-sized pieces
Place them in a large mixing bowl.
2. Make the dressing:
In a small bowl, whisk together the Greek yogurt, honey, lemon juice, and
vanilla extract until smooth
3. Combined the ingredients:
Pour the honey yogurt dressing over the chopped fruits.
Gently toss everything together to evenly coat the fruits with the dressing.
4. Chilled and Serve:
Let the salad sit in the refrigerator for about 10-15 minutes for the flavors to
blend.
Serve chilled and enjoy.
CHEESE DESSERT
CHEESE DESSERT
UTENSILS AND TOOLS:
Mixing bowls
INGREDIENTS
(Formixer
Whisk or electric the Crust) INGREDIENTS (For the
Measuring cups and spoons Cheesecake Filling)
1 ½ cups crushed graham
Spatula 8 oz. (225g) cream
crackers (or digestive biscuits)
Spoon cheese, softened
¼ cup melted butter
8-inch spring form pan (or any dessert cups for individual
½ cup servings)
powdered sugar
2 tablespoons sugar
Food processor (for crushing crackers) 1 teaspoon vanilla extract
1 cup heavy whipping
Procedure:
5. Prepare the Crust:
In a mixing bowl, combine crushed graham crackers, melted butter, and sugar.
Mix well until the texture resembles wet sand.
Press the mixture firmly into the bottom of a spring form pan or dessert cups.
Chill in the refrigerator while preparing the filling.
6. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, then mix until well combined.
In separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Add lemon juice if desired and mix until smooth.
7. Assemble the Cheesecake
Pour the cheesecake filling over the chilled crust and smooth the top with a spatula
Refrigerate for at least 4 hours (or overnight) to set properly.
8. Add Toppings and Serve:
Once set, remove from the pan and decorate with fresh fruits, chocolate shavings, or a
drizzle of honey/caramel.
Slice and serve chilled.
GELATIN DESSERT
GELATIN DESSERT
INGREDIENTS UTENSILS AND TOOLS:
1 packet of flavored gelatin Mixing bowl
(typically 85g or 3 oz) Spoon or whisk
1 cup (240 ml) boiling Measuring cups
water Molds or a serving dish (glass or
1 cup (240 ml) cold water plastic)
Optional: fruit, whipped Refrigerator
cream, or additional Knife (for cutting fruit, if using)
flavorings for variation Optional) Strainer (if using fresh
fruit)
Procedure:
1. Boil the Water: In a kettle or a pot, bring 1 cup (240 ml) of water to a boil.
(Optional: If you plan to add fruit, make sure to chop it into small pieces or use
canned fruit to ensure it doesn't disrupt the gelatin’s setting process.)
2. Dissolve the Gelatin: Pour the boiling water into a mixing bowl. Open the packet of
flavored gelatin and sprinkle it into the hot water. Stir well for about 2-3 minutes until
the gelatin is completely dissolved.
3. Add Cold Water: Pour 1 cup (240 ml) of cold water into the bowl and stir again. This
helps cool down the mixture so it can set properly.
4. Add Fruit or Other Ingredients (Optional): If you’re adding fruit, mix it into the
gelatin now. You can use small pieces of canned fruit or fresh berries. If you're
adding whipped cream, consider layering it on top later after the gelatin has set.
5. Pour into Molds: Pour the gelatin mixture into your desired molds or serving dish.
You can use a traditional gelatin mold, a loaf pan, or even individual cups.
6. Refrigerate: Place the molds into the refrigerator. Allow them to chill for at least 4
hours, or until completely set.
7. Serve: Once the gelatin has set, carefully remove it from the molds. If you're using a
mold, you can dip the bottom of the mold in warm water for a few seconds to help
loosen the gelatin.
8. Optional Garnishing: Add whipped cream, fresh fruit, or other toppings for extra
flavor.
CUSTARD DESSERT
CUSTARD DESSERT
UTENSILS AND TOOLS:
Medium saucepan
PUDDING DESSERT
PUDDING DESSERT
INGREDIENTS
UTENSILS AND TOOLS:
Medium saucepan
Whisk
Measuring cups and spoons
Small bowl (for egg yolks)
Strainer (optional)
Serving bowls or cups
Spoon or ladle
Procedure:
1. Combine Milk, Sugar, and Cornstarch: In a medium saucepan, whisk
together milk, sugar, cornstarch, and a pinch of salt. Stir to combine and
dissolve the cornstarch.
2. Heat the Mixture: Place the saucepan over medium heat and cook, stirring
constantly, until the mixture begins to thicken and comes to a gentle boil
(around 5-7 minutes).
3. Temper the Egg Yolks: In a separate small bowl, whisk the egg yolks.
Gradually add a little bit of the hot milk mixture to the yolks while whisking to
avoid curdling (this is called tempering).
4. Combine Egg Mixture: Slowly pour the tempered egg mixture back into the
saucepan with the rest of the hot milk mixture, whisking constantly. Continue to
cook for 2-3 minutes, until the pudding thickens to a custard-like consistency.
5. Add Butter and Vanilla: Once the pudding has thickened, remove the
saucepan from the heat. Stir in the unsalted butter and vanilla extract until
smooth and well combined.
6. Strain the Pudding (Optional): For a perfectly smooth texture, strain the
pudding through a fine mesh sieve into another bowl to remove any cooked egg
bits or lumps.
7. Cool the Pudding: Pour the pudding into individual serving bowls or cups. Let
it cool slightly at room temperature. Once cool, place it in the refrigerator for at
least 2 hours to chill and set.
8. Serve: Serve your pudding chilled, topped with whipped cream,
chocolate shavings, or fresh fruit if desired!
FRUIT COBBLER DESSERT
FRUIT COBBLER DESSERT
UTENSILS AND TOOLS:
INGREDIENTS
Mixing bowls (For the Fruit
Filling)
Whisk
9x9-inch
4 cups (600baking
g) mixed fruit(or
dish (such as size)
similar
berries, or
Spoon peaches,
ladle or apples – fresh
Procedure:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Fruit Filling:
In a large mixing bowl, combine the mixed fruit (fresh or frozen), sugar,
lemon juice, cornstarch, vanilla extract, and a pinch of salt. Stir well
to coat the fruit evenly.
Pour the fruit mixture into a greased 9x9-inch baking dish (or similar
size).
3. Make the Biscuit Topping:
In a separate bowl, whisk together the flour, sugar, baking powder,
and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter,
or two forks, to cut the butter into the flour until the mixture resembles
coarse crumbs (about pea-sized)
Stir in the buttermilk (or regular milk), mixing just until combined. The
dough will be slightly thick.
4. Assemble the Cobbler:
Spoon dollops of the biscuit topping over the fruit filling. The topping
doesn’t need to cover the entire surface; leaving some gaps is fine
because it will spread as it bakes.
If desired, sprinkle a little sugar on top of the biscuit topping for a golden,
crispy finish.
5. Bake:
Place the cobbler in the preheated oven and bake for about 40-45
minutes, or until the fruit is bubbling and the biscuit topping is golden
brown.
6. Serve:
FROZEN DESSERT
FROZEN DESSERT
UTENSILS AND TOOLS:
Procedure:
1. Prepare the Yogurt Mixture:
In a mixing bowl, whisk together the Greek yogurt, honey (or maple syrup), and vanilla
extract until smooth and well combined.
2. Layer the Parfaits:
Choose a freezer-safe container or individual serving cups (like small mason jars or
bowls).
Start by spooning a layer of the yogurt mixture into the bottom of each container.
Add a layer of mixed berries on top of the yogurt. If you're using frozen berries, it's
fine to use them directly from the freezer.
Repeat the layers until your container is full, finishing with a layer of yogurt on top.
3. Add Crunchy Topping (Optional):
Sprinkle granola on top of the final yogurt layer. You can also add other toppings like
chocolate chips, shredded coconut, or chopped nuts for added texture and flavor.
4. Freeze:
Place the parfaits in the freezer and let them freeze for at least 2-3 hours or until they
are firm and set.
5. Serve:
Once frozen, remove the parfaits from the freezer and let them sit at room
temperature for a few minutes before serving (this makes it easier to scoop).
Optional: Add a drizzle of caramel, extra honey, or more fruit before serving for an
extra touch.
