School lunch desserts are a thorn in my side. A parent requested 100% juice popsicles for lunch. Unfortunately, the only ones we found were twice the size of our normal 1.6 oz bars and correspondingly twice the calories and sugar. A vendor gave my cafeteria samples of new whole-wheat cookies made just for schools. The cookies tasted awful and were loaded with more preservatives and sugar than comparable normal cookies. The “better” dessert eludes me.
Here’s what we serve for dessert:
2 x a week: Frozen treats – fudge bars, ice cream sandwiches, Italian ices, creamsicle etc.
1 x a week: Canned peaches, pineapple or pears in juice or fresh fruit such as grapes and oranges
1 x week: Baked goods such as cookies, cake or brownies
1 x week: miscellaneous desserts - jello, pudding or an extra baked good
Dessert in moderation is a perfectly nice way to end a meal. Some schools have banned desserts from cafeterias all together. My school hasn’t gone there yet though it might in the future. Next year, I’d like to offer a wider variety of fresh fruit – and more often - especially when it’s in season. I bet strawberries from our local farm make a great last-day-of-school dessert.