Spring menus are getting sweeter and more colorful with the variety of fresh fruits coming into season. Desserts are the perfect platform to showcase the beauty of this bounty, as these five recipes prove.
This honey lemon pound cake doubles as a light dessert and a breakfast or brunch treat. Not too sweet and balanced with herbal notes, the cake is a simple way to highlight juicy blueberries.
Mango Labneh Parfaits with Dragon Fruit Glaze and Mango Caramel Corn
Labneh is a soft Middle Eastern cheese made from strained yogurt. Its tangy flavor and firm texture pair well with sweet, juicy fruits like mango. These parfaits have several components, but the layers combine to offer multiple textural and flavor experiences.
Photo courtesy of The Perfect Puree of Napa Valley
Dairy-free Raspberry Mousse
Dairy-free desserts are popular at Cafe Flora, a dining destination in Seattle for vegans and vegetarians. For this creamy mousse, the kitchen combines silken tofu, coconut oil, Tofutti and raspberry puree.
At Bull & Bird Steakhouse, the kitchen freezes strawberries in season, then uses them throughout the year. Because fresh, local strawberries are available in Ohio in summer, they are combined in the filling with the frozen berries and fresh rhubarb. These light but sweet no-bake tarts keep the kitchen cool on sweltering days.
Interactive desserts that are shareable get high points from guests. Here, fresh pear slices are coated with batter and deep-fried to create fritters. They’re served with a side of creamy ricotta for dipping.
Last summer, a group of college and university chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.
School-based therapy company, ProCare Therapy, ranked which states have the healthiest school meals based on five different factors, including NSLP participation and participation in farm-to-school.