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.

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

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code