Solutions
Dessert Trends
Make Every Occasion Sweet
Desserts
Quadruple-Layer Chocolate Cake
While foodservice trends, menu items, demographics and ingredients continue to change and evolve, there’s one thing about our consumers that has remained constant over the years: We are a culture that loves to celebrate
The spring and summer months are upon us, which means it's time to reinvigorate your dessert/sweet menu offerings. This time of year brings with it an abundance of fresh berries and early fruits that offer great foodservice consumer appeal. From the decadent and indulgent to the light and fresh, creamy or frozen desserts can help sweeten a special moment by bringing your foodservice guests the perfect finish to a delicious meal with family or friends.
Be it the merriment of new beginnings (weddings and births), the end (graduation and Memorial Day), or celebrating each other (Mother's Day, Father's Day and birthdays), people like to feel special. Fortunately for us, food can help with that. Because, let's be honest – what's a celebration without dessert?
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Recipes in Desserts
Berry Milkshake
Highlight spring berries with this irresistible milkshake. Using Rich’s® Whip Topping® in place of milk gives a shake that’s thicker and smoother than one made with milk.
Mini Chocolate Raspberry Trifle
Mini desserts are a great way for guests to add a small something sweet to their meal. This trifle, having layers of Rich’s® On Top® Made with Cream in addition to raspberry filling and brewed espresso, is a cut above the average mini-dessert.
Apple Fritters with Maple Cream Sauce
Apple fritters move beyond the breakfast space when they’re paired with Maple Cream Sauce. Served as dippable pieces, fritters are a dessert to share or a sweet snack to eat on the run.
Strawberry Pizza
Rich's® light and crispy pizza crust is great in all types of applications – including sweet dessert pies! Make the most of spring's favorite berry with this sweet and simple dessert pizza. It's perfect for a family celebration or as part of a dessert.