FIELD: food industry, particularly, dairy products with low content of fat. SUBSTANCE: dessert contains milk base: sugar, 11-13%; texturizer, flavor additive, 0.1%. Milk with milk share of fat 1.5-3.2% is used as milk base, while carrageenan with various properties is used as texturizer in the amount of 0.4-0.7%. Modified starch may be used in the amount of 1.0-3.5%. Additionally composition includes cocoa powder, acidified cream, chocolate. EFFECT: broadened assortment of milk products with low fat content reducing cholesterol. 4 tbl, 12 ex
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