Fruit-Based Dessert Recipes and Tips
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Fruit-based dessert recipes and tips Recipes for success Tried and tested, nutritionally analysed recipes to help you offer a popular menu and tips to meet the national standards for school food Contents Page 3 Why has this booklet been developed? Page 4 The standards for provision of fruit and fruit-based desserts at lunchtime Page 5 Provision of fruit-based desserts at lunchtime Page 6 Tips for increasing fruit at lunchtime Page 7 Tips for increasing fruit throughout the day Page 8 Seasonal selections Page 9 Fruit-based dessert recipes Page 10 Fresh fruit salad Page 11 Apple, cinnamon and date crumble Page 12 Pineapple upside down pudding Page 13 Pear and cocoa sponge Page 14 Autumn fruit cobbler Page 15 Fruit jelly Page 16 Banana bread Page 17 Fruit and yoghurt granola pot Page 18 Bran and date biscuits with satsuma segments Page 19 Mango and banana muffins Page 20 References Acknowledgements • George Dixon Primary School and The Children’s Food Trust would like to CityServe Direct Services thank the following schools and caterers • Newham Catering Services for sharing their fruit-based dessert • North Tyneside Catering Service recipes: • Sunnymede Primary School • Beverley High School and • Windlestone School Taylor Shaw Catering • CityServe Direct Services 2 Why has this booklet been developed? New standards for school food in England were introduced in January 2015.1, 2 These standards require one or more portions of fruit to be provided every day at lunchtime, and a dessert containing at least 50% fruit to be provided two or more times each week at lunchtime, and at least three different fruits each week. This booklet contains lots of practical tips on how to meet these standards, along with 10 tried and tested, fruit-based dessert recipes, each containing at least 50% fruit. Children form their eating habits when they are young. And the meals you serve in school can play an important role in promoting and reinforcing good eating habits for life. This booklet will help you to encourage your pupils to eat more fruit, decrease fruit waste in your dining room and to make sure your menu meets the national school food standards. Why have standards for provision of fruit and fruit-based desserts? • To encourage children to eat more fruit. National surveys show that children are eating less than half the recommended amount of fruit and vegetables each day.3 • Fruit is a good source of essential nutrients including vitamin C, vitamin A, folate and zinc. • Fruit is a good source of dietary fibre, which helps children to have a healthy digestive system and prevents constipation. A diet high in fibre can also reduce the risk of heart disease, stroke and some cancers, including bowel cancer. The Children’s Food Trust 2009 Primary School Food Survey4 found that four out of 10 pupils took a portion of fruit or fruit- based dessert at lunchtime. 3 The standards for provision of fruit and fruit-based desserts at lunchtime Provision of fruit at lunchtime To meet the school food standards, one or more portions of fruit should be provided every day at lunchtime. Fresh, dried, frozen and canned fruit, fruit-based desserts and fruit juice all count towards this standard. At least three different fruits should be provided at lunchtime each week. What is one portion of fruit? For adults, 80g5 is the recommended size for one portion of fruit or vegetables, but at the moment there is no recommended portion size for children. Typical primary and secondary portions would include serving at least half an adult portion (i.e 40g) to primary pupils, and move towards an adult size portion (i.e 80g) for secondary pupils. The table below gives examples of how these portions translate into kitchen servings. Typical portion sizes of fruit in kitchen servings Type of fruit Primary Secondary Large fruit 1 slice of 1–2 slices of Mango, pineapple, large fruit large fruit papaya and melon Medium-sized fruit 1 small fruit 1 medium-sized Apple, orange, with skin fruit with skin banana and peach Small fruit 1–2 fruits Kiwis, plums, satsumas 1 fruit with skin with skin or clementines Grapes and berries 1 handful 1–2 handfuls Cherries and (10–15 fruits) (15–20 fruits) strawberries Dried fruit Raisins, apricots, ½ –1 tablespoon 1 tablespoon and dates Fruit juice and 150ml maximum 150ml maximum fruit smoothies portion size portion size 4 The standards for provision of fruit and fruit-based desserts at lunchtime Provision of fruit-based desserts at lunchtime To meet the school food standards, a dessert containing 50% fruit must be provided two or more times each week. Fruit-based desserts can include hot puddings (such as fruit crumbles, pies, cobblers or sponges) or cold puddings (such as fruit salad with yogurt or ice cream, fruit fools, fruit and jelly or fresh fruit served with a biscuit or cake). What does 50% fruit mean? To count towards this standard, fruit- For example, an apple crumble based desserts must contain at least 50% made using 2000g raw apples, fruit by weight of the raw ingredients. with a total ingredient weight of This means that the weight of the fruit 3500g would contain 57% fruit, (including all fresh fruit, canned fruit, and could count as one of the dried fruit and fruit juice used in the required fruit-based desserts. recipe) should be at least 50% of the total A fruit flapjack made using ingredients weight (including the fruit, dry 1000g fruit, with a total ingredients, and any water, milk or other ingredient weight of 3000g wet ingredients). would contain 33% fruit, and would not count as one of the required fruit-based desserts. 5 Tips for increasing fruit at lunchtime Remember For your lunch menus to meet the standard for fruit, you must have at least one portion of fruit available for each pupil having school meals, every day. Main meals For guidance on typical portion sizes • Include dried fruit in your main dishes of desserts for primary and secondary – you might put dried apricots in lamb school children see School Food tagine, or raisins in a vegetable balti Standards: A practical guide for schools, 2 or chicken biryani. their cooks and caterers. Accompaniments In practice, we know that providing a piece of fresh fruit every day for every • Add sultanas to apple and celery salad, pupil who takes a school lunch could coleslaw or curried rice salad in the result in waste. To avoid this, if you are summer, or to braised red cabbage in providing fresh fruit, you could have the autumn. canned fruit or juice available as an Desserts alternative. This makes sure that where demand exceeds your expectations, • Serve fruit with other dessert options, every child can still have a portion of fruit. such as grapes with cheese and crackers. • Use puréed or stewed fruit as a topping for desserts, or swirl into low-fat plain yogurt or rice pudding. • Try fresh or canned fruit in jelly pots, or top with low-fat yogurt and granola. • Serve a portion of fresh, chopped fruit with a small portion of cake or biscuit, so pupils have the best of both desserts. • Use dates in a sticky toffee pudding but serve a small portion with custard, as the pudding will be high in sugar. 6 Tips for increasing fruit at lunchtime Tips for increasing fruit throughout the day Remember To meet the standards for food other than lunch, fruit and/or vegetables must be provided in any outlet where food is made available during the school day – such as breakfast clubs, mid-morning break, vending machines, tuck shops and after school clubs. Whole fruit is not always tempting, but After school clubs it can become more popular if you offer • Cut an orange into wedges for sharing it in different ways. at half time during sports practise. Breakfast clubs • Fruit juice and smoothies are often • Offer a variety of seasonal, fresh fruit very popular. Encourage pupils to make such as apple, pears, peaches or soft their own with fresh, frozen and canned fruits. These can be whole or chopped. fruits. Incorporate lower-fat milk or low-fat plain yoghurt and ice to make • Offer dried fruit, such as raisins and a frothy fruit smoothie high in calcium. apricots to put on top of cereal or porridge. • Make fruity dishes at your cooking club and explore preparation • Provide fruit juice or a combination techniques and uses of exotic fruit, drink of at least 45 per cent fruit such as peeling mangoes. Visit juice diluted with water, as a drink www.letsgetcooking.org.uk to find with breakfast, but remember to limit out about setting up a cooking club servings of fruit juice to 150ml, and fruit and for tasty, fruit-based recipes and juice combination drinks to 330ml. resources to use with children. Mid-morning break Vending machines • Place pieces of fresh fruit in fruit bowls • Chilled fruit juice and smoothies can on the servery nearest the tills to be provided in vending machines. encourage impulse purchases. • Some vending machines will • Chop up pieces of fruit and serve them accommodate pieces of fresh fruit in a plastic pot or bag, for a simple, or pre-packed fruit pots, such as healthy, grab-and-go snack. sliced peaches in natural juice. • Toasted teacakes, malt loaf or homemade cinnamon and raisin rolls can be tasty Remember snacks. Fruit-based desserts must contain at least 50% fruit to be provided at times other than lunch. 7 Seasonal selections Try to use fruit which is in season. It will taste sweeter and is usually cheaper.