REDUCED FAT, HIGH MOISTURE READY TO EAT DESSERT

摘要

Ready-to-eat foodstuffs having a desirable texture, and methods of making such foodstuffs, are provided. The ready-to-eat foodstuffs may include about 50% to about 70% water, about 7% to about 17% hard fat, about 0.1 % to about 5% protein source, and about 0.1 % to about 20% water binder. The foodstuffs may have a gel strength of about at least 100 and also may not include lecithin. Methods for preparing such foodstuffs may involve heating and cooling a fluid composition containing these ingredients.