Showcase Fruit and Make the Indulgence a Garnish
Many diners want just "a little something sweet" at the end of the meal and appreciate the chance to have dessert without the guilt. Make it easy for them by offering options for a petite indulgence:
- A fruit compote with mini ginger cookies
- A poached pear with mascarpone cream
- A sliver of plum crisp with low-fat frozen yogurt
- Raspberry sorbet with fresh raspberries and almond biscotti
- A sliver of lemon cheesecake with a summer berry bonanza
- Baked peaches with zabaglione
Another approach: offer dessert in "mini" portions so guests can sample one, two, or more. At Seasons 52 in Orlando, Florida, the menu lists eight classic finales, from pecan pie to tiramisu. Priced at about two dollars each and served in a shot glass, these petite desserts give diners the option to stop at one... or splurge.