Dessert Ideas
| Fit Finales The new Fit Finales product line offers desserts that naturally contain less calories and fat, as well as sensible portions and tips to add better-for-you garnishes. Each dessert is sweetened with a sugar alternative to reduce calories and utilizes reduced fat pastry. |
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Lite Cherry Pie Smoothie Create a unique dessert in a glass. In a blender, mix 6 parts Mrs. Smith's Lite Cherry Pie with 4 parts creamy vanilla yogurt. Add a touch of lemon juice for a citrus burst of flavor and mix until smooth. Add playful presentation by pouring the smoothie into a parfait glass or hurricane glass, garnished with fresh fruit. |
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Apple Cobbler Demitasse Layer natural vanilla frozen yogurt and Mrs. Smith's Lite Apple Cobbler to create a delightful dessert with less guilt. Topped with a hint of caramel or chocolate decoration, this petite treat is the perfect size for an after diner indulgence. |
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Asian Peach Trifle Diners will be sent to an exotic dessert destination with layers of Mrs. Smith's Peach Cobbler, green tea yogurt and graham cracker crumbs. Package ingredients in a small Asian take-out box for appropriate presentation and serve with cinnamon stick or chocolate "chopsticks." Add Asian aroma with Vietnamese cinnamon, cardamom and curry. |
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Grilled Angel Food Cake Kabobs with Tropical Fruit and Mango Dipping Sauce Cut Mrs. Smith's Angel Food Cake into squares and slide onto brochettes or bamboo skewers with fresh seasonal fruits like pineapple, papaya, peeled kiwi and summer berries for a delicately delicious dessert. Grill skewers briefly until the cake is lightly toasted and serve immediately with a mango dipping sauce made with pureed mango and fat-free vanilla yogurt. Add lime zest or a hint of mint for garnish and dust with nutmeg. |
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| Flavor Tour Take customers on a Flavor Tour with a new line of international desserts from Schwan's Bakery, Inc. This program adds adventure to menus with traditional desserts from around the world, unusual desserts with cultural inspirations, exotic platings and customizable point-of-sale materials. |
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Caramel Apple Latte Make Italy the dessert destination with Old Fashioned Apple Pie, New York Cheesecake, caramel, candied pecans and whipped cream, all neatly layered in an oversized cappuccino cup. |
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Cajeta Cheesecake Azteca Give New York Cheesecake a Latin lift with cajeta, a Latin American caramel. Serve on a rustic plate with drizzled cajeta and toasted, ground pine nuts. Add extra flair with tropical fruit and light drizzles of chocolate. |
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Chocolate Cake with Gianduja Espresso Sauce Dessert lovers will warm up to this rich, western European treat. Use a 2 1/2" ring cutter to create rounds on Mrs. Smith's Chocolate Sheet Cake. Pour a generous amount of rich espresso-chocolate sauce over the cake and sprinkle chopped hazelnuts and chocolate-covered espresso beans on top. |
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Tuscan Torta Grill buttered slices of Mrs. Smith's Vanilla Pound Cake over medium heat until golden brown. Place the slice on an oversized plate and top with a spoonful of Mrs. Smith's Peach Cobbler. Sweet mascarpone, fresh mint and a few toasted pine nuts will turn this into a unique Italian treat. |
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| Festive Holiday Dessert Ideas | |||
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Holiday Pumpkin S'Mores Top a Pumpkin Pie with mini marshmallows and finish in a hot oven to toast the marshmallows. Garnish with chocolate dessert sauce and a cinnamon graham cracker stick. Can be done as a whole pie or by the portion. Great for kids! |
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Pumpkin Pie Brûlée Top a Pumpkin Pie with a combination of turbinado and granulated sugar, then torch or place under a salamander to caramelize for a traditional crème brûlée topping. May be done as a whole pie or individual slices. |
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Cranberry-Pumpkin Pie Top a finished Pumpkin Pie Slice with one tablespoon of cranberry chutney, whipped cream and a mint leaf. |
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Apple-Cranberry Holiday Shake Prepare Apple Cranberry Pie according to directions and cool. Combine 4 ounces pie with 2 scoops of vanilla ice cream, or equivalent soft serve, in a blender with a dash of pure vanilla extract and 1 1/2 ounces of apple schnapps. Blend to milkshake consistency and garnish with an apple fan, a cranberry and a mint leaf. |
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Santa's S'Mores Spoon Hershey's Chocolate Cobbler into an oven-proof ramekin, top with mini marshmallows and Brach's Soft Peppermint Chews. Finish in a hot oven to toast the marshmallows and melt the peppermints. Serve with a cinnamon graham cracker stick. Great for kids! |
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Snowflake Strawberry Crisp Serve warm Strawberry Crisp in a wide-rimmed bowl or large margarita glass, sprinkled liberally with sweetened flaked coconut. Garnish with cinnamon-nutmeg sugar and a strawberry fan. |
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Holiday Marzipan-Apple Dumplings Prepare Apple Dumplings according to directions and plate in a shallow bowl. Top with marzipan-apple chutney and garnish with cinnamon-nutmeg sugar. |
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Candy Cane Cake Plate Red Velvet Cake on white chocolate dessert sauce swirled with red raspberry dessert sauce and green crème de menthe. Garnish with a petite candy cane on top and a mint leaf on the side. |
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Yuletide Cakenog Serve Tres Leches Cake in a shallow bowl, then top with rich, warm eggnog, fresh raspberries, a candied walnut and a mint leaf. |
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Festive Christmas Tree Cake Cut a Carrot Sheet Cake into 3 square cuts, graduating in size by about 1/2 inch. Place the largest square on the bottom of a plate or shallow bowl. Add the following layers by rotating 1/4 turn, with the result resembling a Christmas Tree. Use a frill pick to secure a Maraschino cherry on top. Drizzle raspberry and caramel dessert sauce around the cake like ribbons and ornaments, then garnish with sifted powdered sugar to simulate snow. Place holiday candies as presents at the base, if desired. |
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Walnut-Rum Cake Plate an Orange Raspberry Rum Cake on a walnut-rum sauce. Garnish with fresh raspberries, an orange twist and a mint leaf. |
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Maple-Walnut Glazed Pound Cake Slice pound cake and flat grill, with butter. Prepare the maple glaze by reducing pure maple syrup with chopped walnuts. Serve with a scoop of vanilla ice cream and drizzle the glaze over the entire dish. For a breakfast or brunch option, leave out the ice cream and garnish with cinnamon-nutmeg sugar. |
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Walnut-Rum Cranberry Cheesecake Plate a tall Plain or Amaretto Cheesecake on walnut-rum sauce. Garnish with cranberry chutney and a mint leaf. |
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Spiced Rum Strawberry Cheesecake To prepare sauce, reduce dark rum with a sachet of cinnamon sticks, juniper berries, cloves and nutmeg. Thicken slightly with brown sugar and hold at room temperature. Plate Strawberry Wave Cheesecake over a pool of spiced rum sauce. Garnish with sprinkled turbinado sugar, a fanned strawberry and a mint leaf. |
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Cider-Glazed Cheesecake Top Plain Cheesecake with a cider glaze, made by reducing apple or cherry cider with cinnamon, nutmeg, cloves and brown sugar. Garnish with autumn cherries, an apple fan and a mint leaf. Sauce may also be flambéed with apple brandy. |
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Marzipan-Apple Cheesecake Top Plain Cheesecake with marzipan-apple chutney. Garnish with chopped walnuts, an apple fan and a mint leaf. |
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Maple-Pecan Cheesecake Top a Plain Cheesecake with warm, pure maple syrup, then sprinkle with toasted pecan pieces. Garnish with whipped cream, raspberries and a fresh mint leaf. |
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