Rotating flavors
Christina Rollins, director of food and nutrition services for Memorial Medical Center in Springfield, Ill., agrees. Her operation used to be known for its jumbo cupcakes and cookies, the latter of which contained the equivalent of four portions of premade cookie dough per serving. But when the hospital launched a healthy eating program, desserts had to be scaled back. Cookie portions were cut in half, and cupcakes are now a traditional size.
But Rollins didn’t want to just take things away from diners; she wanted to offer something new. A rotating menu of miniature cream desserts served in shot glasses with tiny spoons—including flavors like cheesecake, pina colada, peanut butter and chocolate, and Key lime pie—are now so popular that they’re one of the few desserts on Memorial’s daily menu.