As we head into mid-January, healthy eating may still be top of mind for some diners—but a majority of consumers veer toward indulgence when eating at foodservice operations, according to Technomic’s Healthy Eating Consumer Trend Report. So hit customers’ sweet spots with this collection of comforting desserts ready to warm up winter meals.
Chocolate fondue is a retro dessert that has a lot going for it on modern menus. It’s shareable, it’s based on the most popular dessert flavor and it’s interactive. Executive Chef Foshee updates the classic recipe by melting together two types of chocolate with creamy mascarpone cheese.
Click here for the recipe.
Bread pudding is one of those simple, homey desserts that cooks typically made with staples on hand: day-old bread, milk, sugar and eggs. Now that bread pudding is making a comeback on menus, chefs are sticking to the basic formula but adding a few of their own twists. Here, fresh mango brightens the appearance of the dish, while cinnamon, allspice and nutmeg warm up the flavor.
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Fresh-baked cookies are a surefire way to captivate customers with a small indulgence. Crushed potato chips give this recipe an on-trend sweet-salty flavor profile and a pleasing crunch. The caramel dolloped on top provides creamy contrast.
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Regional variations abound in recipes for bread pudding, with several areas of the country claiming a specialty. Executive Chef Morreale gives this one a California spin by incorporating dried figs into the base of egg yolks, heavy cream and brioche bread. The rich ingredients combine to create a decadent version of the classic dessert.
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Dietitian Hall Jones developed this recipe with the goal of balancing nutrition and indulgence. Whole wheat flour, oats and peanut butter give the crumb topping a healthy halo and raspberries in the filling provide a good dose of vitamin C. Baking the crisp in individual jars is an attractive and subtle way to promote portion control.
Click here for the recipe.
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