Dessert sauce drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked. Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon, brandy or liqueur. Desserts with hard sauces can be served flambéed because the ethyl alcohol in distilled beverages is flammable.
Dessert and made a game show atmosphere which made desserts a more competitive field. Desserts are a standard staple in restaurant menus, with different degrees of variety. Pie and cheesecake were among the most popular dessert courses ordered in U.S. restaurants in 2012. Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods. Fresh or cooked fruit with minimal added sugar or fat is an exception. Dessert Dessert () is a course that concludes a meal, often an evening meal. The course usually consists of sweet foods, such