Pomegranate Cheesecake Pops

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
20 pops

These cheesecake lollipops are filled with sweet pomegranate seeds. They make for a fun, portion-controlled treat for any operation.

Ingredients

12 oz. cream cheese (room temperature)
7 oz. condensed milk
1 egg
1 oz. pomegranate seeds
Melted chocolate for dipping
Dried nuts or croquant, for garnish
White chocolate, for garnish

Steps

1. Beat cream cheese until smooth in mixer.
2. Add condensed milk and mix in. Add egg and mix in. Be careful not to overmix.
3. Pipe into cake pop silicone molds and place
3 to 4 pomegranate seeds in the mix. Bake in oven
in waterbath for 15 to 20 mins. at 350°F.
4. When baked and cooled down, place in freezer.
5. When frozen, unmold and stick lollypop stick in frozen pop. Dip into chocolate and place onto candied nuts or croquant. Decorate with drizzle of white chocolate and pomegranate seeds.

Source: Recipe provided by Oracle, Redwood Shores, Calif. (Bon Appétit)

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources