Deconstructed peach cobbler

peaches

Instead of trying to find healthy (yet still convincing) substitutes for the butter or sugar in his peach cobbler, David Cohen, corporate executive chef for Morrison Community Living in Atlanta, tried a completely different approach. “I was looking for an innovative way to serve healthier desserts,” he says. “Not to replace the comfort classics, but to offer something different that our senior resident population may not have tried.” By retooling the elements of the classic dish—sweet, softened peaches and a crisp, buttery topping—to make Grilled Peaches With Cinnamon Sour Cream and Shortbread Cookie, he found he could slash the calories and fat without sacrificing flavor. 

  1. Cohen grills peach halves instead of baking them with added flour or cornstarch. The method still brings out the peaches’ natural juices, though he admits it’s slightly more labor intensive. “You have to watch the peaches on the grill, whereas the cobbler is placed in the oven, and you’re done,” he says.  
     
  2. Grilling peach halves makes them sweet and caramelized without the need for added sugar. Instead, Cohen tops the grilled peaches with a dollop of cinnamon sour cream; the tanginess helps highlight their natural sweetness. “[The flavor is] well received by everyone,” Cohen says. “It keeps the menus fresh and takes advantage of seasonal produce.”
     
  3. Cohen pairs the peaches with a small, housemade shortbread cookie, which offers up the same rich, buttery crunch as a cobbler topping—but for a fraction of the dietary damage. While a serving of Cohen’s traditional peach cobbler packs nearly 400 calories, his grilled peach dish clocks in at just 247 calories. 

 

Traditional recipe Shared Revamp
Oven baking Peaches Grilling
Refined sugar   Cinnamon sour cream
Buttery cobbler topping   Shortbread accompaniment

 

More From FoodService Director

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code