is not permitted because the raw eggs used as an ingredient may contain harmful bacteria.
Choices include soft serve and specialty ice creams.
(a) Soft Serve. Soft serve ice cream comes in several flavors, such as vanilla,
chocolate, and strawberry. If you have the equipment available, you can offer milk shakes.
Another highly accepted option is yogurt. It comes in many flavors. In addition, the soft serve
products can be enhanced with various toppings (for example, chocolate, strawberry, cherry, or
coconut).
(b) Specialty Ice Creams. There is a wider variety of specialty (hard) ice creams.
There are many flavors in individual serving cups, on sticks, and in cones. They must be kept
frozen and removed from the freezer a few servings at a time. Ice cream freezers may be located
so that the diner removes the product himself.
(2) Fruit. Fruits are an excellent dessert and provide soldiers with a nutritious
alternative. They can be served alone or as a component in most other desserts (for example, in
Jell-O, cake, cookies, pies, ice cream, or custards).
(a) Fresh Fruit. Fresh fruit is normally served whole or processed into a dessert.
Fresh fruits served in dining facilities and suggestions for this preparation are in Chapter 20 of
FM 10-23-2.
(b) Canned Fruit. Canned fruit can be served just as it comes from the can or used
as a component of a dessert. When used as a dessert, chill for several hours or overnight before
serving. Open cans as needed and place the fruits in individual dishes or serving pans.
(3) Gelatin Desserts. You can make gelatin desserts with fresh, frozen, or canned
fruits. However, do not use fresh pineapple since it will keep the gelatin from setting. The
aforementioned suggestions for preparing gelatin salads also apply to the gelatin desserts. To
keep the gelatin cold, remove only one pan from the refrigerator at a time. Transfer the contents
to individual serving dishes, and place them on the refrigerated counter.
(4) Shortcakes. Peach, strawberry, and raspberry shortcakes are made using shortcake
biscuits or cake, fresh or frozen fruit, and dehydrated dessert topping. Thaw frozen fruit
unopened in the refrigerator. Place the biscuits or cake and fruit topping in separate containers.
When possible, make individual shortcakes as they are needed.
(5) Puddings. Make butterscotch, chocolate, and vanilla puddings from dessert
powders and nonfat dry milk. After you make the pudding, pour it into serving pans and
refrigerate it until serving time. Close to serving time, spoon the pudding into individual dishes,
and place the dishes on the cold-food counter. Recipes for other puddings are in TM 10-412.
Serve puddings, such as rice pudding or pudding cakes, hot or cold in individual serving dishes.
(6) Dessert Sauces and Toppings. You may serve dessert sauces with puddings,
nonfrosted cakes, or ice cream. You will find recipes for dessert sauces in TM 10-412. Sauces
include butterscotch, chocolate, lemon, orange, vanilla, and pineapple. Close to serving time,
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