Fruit recipes and tips
Fruit 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
Recipes
Page 10
Fresh fruit salad
Page 11
Apple, cinnamon and date crumble
Page 12
Pineapple upside down pudding
Page 13
Pear and chocolate sponge
Page 14
Fruit jelly
Page 15
Date slice
Page 16
Banana bread
Page 17
Apple and raisin muffin
Page 18
Fruit and yoghurt granola pot
Page 19
Wholemeal bread and butter apple pudding
Acknowledgements The School Food Trust would like to thank the following schools and caterers for sharing their fruit-based dessert recipes: • Windlestone School • Beverly High School and Taylor Shaw Catering • Sunnymede Primary School • George Dixon Primary School and CityServe Direct Services • CityServe Direct Services • Enterprise Peterborough 2
Why has this booklet been developed?
We know some schools find it difficult to encourage every pupil to take and eat a portion of fruit at lunchtime1, as required by the national food-based standards. Cooks have told us they would like more ideas and advice on how to do this. This booklet contains lots of practical tips on how to meet this standard, along with ten tried and tested, fruit-based dessert recipes, each containing one portion of fruit. Children form their eating habits when they are young. As you know, the meals you serve in school 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 a food-based standard for fruit? • 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.2 • 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 School Food Trust 2009 Primary School Food Survey1 found that four out of ten pupils took a portion of fruit or fruitbased dessert at lunchtime.
3
Which fruit and how much?
What does this food group include? Fresh, dried, frozen and canned fruit, fruit-based desserts and fruit juice.
What is one portion of fruit? For adults, 80g3 is the recommended size for one portion of fruit or vegetables, but at the moment there is no recommended portion size for children. The School Food Trust recommends serving at least half an adult portion (i.e 40g) to primary pupils, and that you 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.
Suggested portion sizes of fruit in kitchen servings
4
Type of fruit
Primary
Secondary
Large fruit Mango, pineapple, papaya and melon
1 slice of large fruit
1–2 slices of large fruit
Medium-sized fruit Apple, orange, banana and peach
½ –1 medium-size 1 medium-size fruit fruit
Small fruit Kiwis, plums, satsumas or clementines
1 small fruit
2 small fruits
Grapes and berries Cherries and strawberries
1 handful
1–2 handfuls
Dried fruit Raisins, apricots, and dates
½ –1 tablespoon
1–2 tablespoons
Fruit juice and fruit smoothies
150 ml
200 ml
Tips to meet the food-based standard for fruit at lunchtime
Remember: For your lunch menus to meet the national food-based standard for fruit, you must have at least one portion of fruit available for each pupil having school meals, every day.
Main meals • Include dried fruit in your main dishes – you might put dried apricots in lamb tagine, or raisins in a vegetable balti or chicken biryani. Salads • Add sultanas to apple and celery salad, coleslaw or curried rice salad in the summer, or to braised red cabbage in the autumn.
In practice, we know that providing a piece of fresh fruit every day for every pupil who takes a school lunch could result in wastage. To avoid this, if you are providing fresh fruit, you could have canned fruit or juice available as an alternative. This makes sure that where demand exceeds your expectations, every child can still have a portion of fruit.
Desserts • Serve fruit with other dessert options, such as grapes with cheese and crackers. • Use pureed 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 it will be high in sugar.
5
Tips to increase consumption of fruit across the school day
Remember: To meet the food-based standards for food other than lunches, 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 fruit can become a more popular choice if you offer it in different ways. Breakfast clubs • Offer a variety of seasonal, fresh fruit such as apple, pears, peaches or soft fruits. This can be whole or chopped. • Offer dried fruit like raisins and apricots to put on top of cereal or porridge. • Provide fruit juice or a combination drink of at least 50% fruit juice diluted with water as a drink with breakfast.
6
Mid morning break • Place pieces of fresh fruit in fruit bowls on the servery nearest the tills to encourage impulse purchases. • Chop up pieces of fruit and serve them in a plastic pot or bag, for a simple, healthy, grab and go snack. • Toasted teacakes, malt loaf or homemade cinnamon and raisin rolls can be tasty snacks.
After school clubs • Cut an orange into wedges for sharing at half time during sports practice.
Vending machines • Chilled fruit juice and smoothies can be provided in vending machines.
• Fruit juice and smoothies are often very popular. Encourage pupils to make their own with fresh, frozen and canned fruits. Incorporate semi-skimmed milk or low fat plain yoghurt and ice to make a frothy fruit smoothie high in calcium.
• Some vending machines will accommodate pieces of fresh fruit or pre-packed fruit pots, like sliced peaches in natural juice.
• Make fruity dishes at your cooking club and explore preparation techniques and uses of exotic fruit, like peeling mangoes. Visit www.letsgetcooking.org.uk to find out about setting up a cooking club and accessing tasty, fruit-based recipes and resources to use with pupils.
• Individual bags of dried fruit are great for vending machines as they have a long shelf life and do not need refrigeration.
Keep trying! Children and young people often need to try foods (including fruit) more than once before getting a taste for them. Don’t give up after an initial rejection – keep trying! 7
Seasonal selections
Try to use fruit which is in season. It will taste sweeter and is usually cheaper. December
November
October
September
August
July
June
May
April
March
In store
February
Available
January
In season
Apples – cooking Apples – eating Blackberries Blackcurrants Blueberries Cherries Gooseberries Pears Plums Raspberries Redcurrants Rhubarb Strawberries In season This is when fruit is at its best and most widely available. Available This is when fruit is coming into or out of season. Some soft fruits are grown outside of season in greenhouses. In store 8
Fruit is harvested when in season then stored to extend its availability.
Pupils’ top 10 fruit-based desserts
Fruit-based desserts are often a popular choice with pupils of all ages, but some pupils will need more persuasion. The School Food Trust has undertaken national surveys of food provision and consumption in primary1 and secondary schools in England. The ten most popular fruit-based desserts were: 1. Fruit salad (e.g. seasonal, tropical) 2. Fruit crumbles (e.g. apple, pear, plum, rhubarb, peach, raspberry, blackberry) 3. Fruit with plain sponge (e.g. Eve’s pudding, pineapple upside down pudding) 4. Fruit and chocolate sponge (e.g. orange/mandarin/banana/pear and chocolate) 5. Jelly and fruit (e.g. fresh fruit or canned) 6. Fruit and oat tray bakes (e.g. raisin flapjacks, date slice, apricot slice) 7. Fruit loaf (e.g. banana loaf cake/bread, tea bread) 8. Fruit muffins (e.g. sultana, raisin, blueberry, apricot) 9. Fruit and dairy accompaniment (e.g. bananas in custard, fruit and yoghurt granola pot) 10. Fruit and bread-based puddings (e.g. bread and butter pudding, summer pudding)
Note: The ten recipes included in this booklet provide one portion of fruit per serving. Where recipes indicate they are high in a particular nutrient, they exceed 50% of the nutrient – based standard per primary and secondary serving. If you include these recipes in your school menu cycle, you need to analyse your full menu cycle against the standards to check it is still compliant.
9
This recipe makes: 40 primary servings (65g) 26 secondary servings (100g)
Fresh fruit salad Dessert
Prep time: 20 minutes Chilling time: 30 minutes
High in vitamin C Seasonal adaptations:
Ingredients • 625g apples, eating • 375g pears, fresh • 200g grapes, white • 700g satsumas • 200g kiwi fruit • 400g pineapple, canned, in juice • 560ml orange juice
Spring/summer Strawberries and raspberries Autumn/winter Apples, pears and plums with dried dates
Tip: Serve in grab-and-go pots Recipe adapted from: Beverly High School and Taylor Shaw Catering 10
Method 1. Wash the apples, pears and grapes. 2. Remove cores from the apples and pears, peel and deseed the satsumas, and peel the kiwis. 3. Slice the apples, pears, kiwis and segment the satsumas and place in to a bowl. 4. Add the grapes to the fruit mixture. 5. Add the canned pineapple with all its juice, and the orange juice, mix well and chill.
Nutrient content Nutrients
Per 100g
Primary serving (65g)
Secondary serving (100g)
Energy kcals
42
27
42
Fat g
0.1
0.1
0.1
Saturates g
0.0
0.0
0.0
Carbohydrate g
10.4
6.8
10.4
NME sugars g
2.8
1.8
2.8
Fibre g
1.1
0.7
1.1
Protein g
0.5
0.4
0.5
Iron mg
0.2
0.2
0.2
Calcium mg
14.0
9.1
14.0
Vitamin A μg
4.8
3.1
4.8
Folate μg
11.0
7.1
11.0
Vitamin C mg
21.1
13.8
21.1
Sodium mg
4.4
2.8
4.4
Zinc mg
0.1
0.1
0.1
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Apple, cinnamon and date crumble Dessert
This recipe makes: 100 primary servings (93g) 75 secondary servings (125g)
Prep time: 25 minutes Cooking time: 25 minutes Ingredients • 880g soft vegetable margarine • 1260g plain flour • 500g porridge oats • 25g cinnamon • 880g dark brown sugar • 5400g canned apples • 400g dates
Method 1. Preheat the oven to 180°C/ 350°F/Gas Mark 4. 2. Cut the margarine into pieces. 3. Place the flour, oats, cinnamon and margarine in a mixer and mix on a low speed until it resembles breadcrumbs. 4. Add the sugar and mix but do not over mix. 5. Coarsely chop the dates and apples and spread evenly between lightly greased shallow tins. 6. Spread the crumble mix over the apples and smooth out. 7. Bake for 25 minutes. 8. Remove from the oven, portion and serve.
High in fibre
Seasonal adaptations: Spring/summer Strawberries or plums Autumn/winter Pears or rhubarb
Nutrient content Nutrients
Per 100g
Primary serving (93g)
Secondary serving (125g)
Energy kcals
189
177
236
Fat g
7.5
7.0
9.4
Saturates g
1.8
1.7
2.2
Carbohydrate g
30.8
28.8
38.4
NME sugars g
11.0
10.3
13.7
Fibre g
2.3
2.2
2.9
Protein g
2.2
2.0
2.7
Iron mg
0.9
0.8
1.1
Calcium mg
34.8
32.7
43.5
Vitamin A μg
78.9
73.7
98.3
Folate μg
4.3
4.0
5.4
Vitamin C mg
2.6
2.5
3.2
Sodium mg
89.1
83.3
111.0
Zinc mg
0.4
0.3
0.4
Tip: Serve with custard
Recipe adapted from: Sunnymede Primary School
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
11
This recipe makes: 28 primary servings (98g) 21 secondary servings (131g)
Pineapple upside down pudding Dessert
Prep time: 20 minutes Cooking time: 30 minutes
Seasonal adaptations: Spring/summer Peaches and cherries Autumn/winter Pears and apples
Tip: Serve with custard or low fat yoghurt Recipe adapted from: Sunnymede Primary School
Ingredients • 3035g pineapple rings, canned in juice (drained weight 1640g) • 50g glace cherries • 200g soft vegetable margarine • 200g caster sugar • 3 eggs • 300g plain flour • 100g wholemeal flour • 16g baking powder • 100ml pineapple juice (reserved from the can)
Method 1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Drain the pineapple but reserve the juice. 3. Place the pineapple in the bottom of a tin with half a cherry in the centre of each ring (reserving some cherries for decoration). 4. Cream together the margarine and sugar. 5. Beat the eggs lightly and gradually add to the margarine and sugar. 6. Mix together the plain flour, wholemeal flour and baking powder. 7. Fold the flour mixture into the fat, sugar and eggs together with 100ml of the pineapple juice to ensure a soft dropping consistency. 8. Pour the sponge mixture on top of the pineapple 9. Bake in the oven for 30 minutes. 10. Turn out the pudding and decorate with chopped glace cherry pieces. Nutrient content
Nutrients
Per 100g
Primary serving (98g)
Secondary serving (131g)
Energy kcals
166
163
217
Fat g
5.9
5.8
7.7
Saturates g
1.5
1.5
2.0
Carbohydrate g
27.6
27.0
36.1
NME sugars g
12.6
12.4
16.6
Fibre g
1.0
1.0
1.3
Protein g
2.4
2.4
3.2
Iron mg
0.8
0.8
1.1
Calcium mg
33.4
32.8
43.7
Vitamin A μg
71.1
69.7
93.2
Folate μg
5.1
4.9
6.6
Vitamin C mg
5.3
5.2
7.0
Sodium mg
143.7
141.4
188.5
Zinc mg
0.3
0.3
0.4
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
12
Pear and chocolate sponge
This recipe makes:
Dessert
32 primary servings (98g) 24 secondary servings (130g)
Prep time: 15 minutes Cooking time: 20 minutes Ingredients • 250g soft vegetable margarine • 250g caster sugar • 4 eggs • 300g self raising flour • 75g cocoa powder • 3335g pears, canned and drained (drained weight 2000g)
Method 1. Preheat the oven to 190°C/375°F/Gas Mark 5. 2. Beat the fat spread and sugar together until light and fluffy. 3. Add the beaten egg and beat well. 4. Add the flour and cocoa powder. 5. Slice the pears and place them at the bottom of a greased cake tin. 6. Spoon the sponge mix over the pears. 7. Bake in the oven for 20 minutes, or until cooked (test with a skewer).
Seasonal adaptations: Spring/summer Raspberries Autumn/winter Pears
Tip: Nutrient content Nutrients
Per 100g
Primary serving (98g)
Secondary serving (130g)
Energy kcals
153
150
199
Fat g
7.1
6.9
9.2
Saturates g
2.0
1.9
2.6
Carbohydrate g
21.5
21.0
27.9
NME sugars g
11.1
10.9
14.5
Fibre g
1.5
1.5
1.9
Protein g
2.4
2.4
3.2
Iron mg
0.7
0.7
1.0
Calcium mg
45.9
45.0
59.7
Vitamin A μg
79.8
78.2
103.7
Folate μg
4.2
4.1
5.4
Vitamin C mg
1.5
1.4
1.9
Sodium mg
142.3
139.5
185.0
Zinc mg
0.4
0.4
0.5
Use orange or mandarin segments to make a jaffa cake
Recipe adapted from: Windlestone School
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
13
This recipe makes: 27 primary servings (113g) 20 secondary servings (153g)
Fruit jelly Dessert
Prep time: 15 minutes Chilling time: 2 hours
High in vitamin C Seasonal adaptations:
Ingredients • 1600g mandarins, canned in juice • 350g unsweetened strawberry jelly crystals • 800ml boiling water • 300ml cold water
Method 1. Drain the mandarins over a jug to reserve the juice. 2. Dissolve the jelly crystals in boiling water. 3. Add the cold water and all the mandarin juice and stir. 4. Put the mandarins in pots and pour the jelly over them. 5. Refrigerate for at least 2 hours until serving.
Spring/summer Raspberries or blueberries Autumn/winter Fruit cocktail or blackberries Nutrient content Nutrients
Per 100g
Primary serving (113g)
Secondary serving (153g)
Energy kcals
56
63
86
Fat g
0.0
0.1
0.1
Saturates g
0.0
0.1
0.1
Carbohydrate g
4.2
4.7
6.4
NME sugars g
2.0
2.3
3.1
Fibre g
0.2
0.2
0.2
Protein g
8.3
9.4
12.7
Iron mg
0.3
0.3
0.4
Recipe adapted from:
Calcium mg
54.8
61.9
83.9
Vitamin A μg
8.3
9.4
12.7
Folate μg
6.3
7.1
9.6
George Dixon Primary School and CityServe Direct Services
Vitamin C mg
10.5
11.9
16.0
Sodium mg
49.0
55.4
75.0
Zinc mg
0.1
0.1
0.1
Tip: Try a variety of contrasting colour combinations
14
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Date slice
This recipe makes:
Dessert
16 primary servings (68g) 12 secondary servings (90g)
Prep time: 20 minutes Cooking time: 25 minutes Ingredients • 360g dried dates • 1 large lemon, peel only • 200ml water • 140g soft vegetable margarine • 225g wholemeal flour • 110g rolled oats • 50g dark brown sugar
Method 1. Preheat the oven to 200°C/400°F/Gas Mark 6 and grease a tart tin with margarine. 2. Place the dates and peel in hot water, and leave until the dates have softened. Discard the peel. 3. Rub the margarine into the flour until the texture is like breadcrumbs. Add the rolled oats and the sugar. 4. Divide the crumble mixture in two and press half into the base of the tin. 5. Spread over the dates and cover with the remaining crumble mixture. 6. Baked in the oven for approximately 20-25 minutes or until golden brown.
High in fibre Seasonal adaptations: Spring/summer Blueberries Autumn/winter Dried cranberries
Tip:
Nutrient content Nutrients
Per 100g
Primary serving (68g)
Secondary serving (90g)
Energy kcals
287
195
258
Fat g
10.3
7.0
9.3
Saturates g
2.5
1.7
2.3
Carbohydrate g
47.5
32.3
42.7
NME sugars g
15.9
10.8
14.3
Fibre g
4.1
2.8
3.7
Protein g
4.9
3.3
4.4
Iron mg
1.8
1.2
1.6
Calcium mg
31.3
21.3
28.2
Vitamin A μg
105.4
71.7
94.9
Folate μg
9.4
6.4
8.4
Vitamin C mg
0.0
0.0
0.0
Sodium mg
122.2
83.1
110.0
Zinc mg
1.1
0.7
1.0
Try other dried fruit and spices for example apricot and ginger Recipe adapted from: George Dixon Primary School and CityServe Direct Services
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
15
This recipe makes: 100 primary servings (85g) 75 secondary servings (114g)
Banana bread Dessert
Prep time: 15 minutes Cooking time: 1 ½ hours
High in vitamin A Seasonal adaptations: Spring/summer Raspberries Autumn/winter Plums
Tip:
Ingredients • 4000g bananas, peeled • 1100g soft vegetable margarine • 12 eggs • 1500g self raising flour • 500g dark brown sugar • 15g cinnamon • 800g raisins
Method 1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Mash the bananas and combine with the margarine in a mixer. 3. Lightly whisk the eggs and gradually add to the banana mixture. 4. Add the flour, sugar and cinnamon and combine. 5. Add the raisins before pouring the mixture into lightly greased shallow tins. 6. Bake in the oven for 90 minutes until golden brown and firm to the touch. 7. Remove from the oven and allow to cool before slicing into portions.
Nutrient content Nutrients
Per 100g
Primary serving (85g)
Secondary serving (114g)
Energy kcals
241
205
275
Fat g
10.2
8.7
11.7
Saturates g
2.6
2.2
3.0
Carbohydrate g
36.8
31.3
42.0
NME sugars g
9.2
7.8
10.5
Fibre g
1.3
1.1
1.4
Protein g
3.3
2.8
3.7
Recipe adapted from:
Iron mg
1.2
1.0
1.3
Calcium mg
78.8
67.0
89.9
Vitamin A μg
121.3
103.1
138.2
George Dixon Primary School and CityServe Direct Services
Folate μg
4.9
4.2
5.6
Vitamin C mg
4.0
3.4
4.5
Sodium mg
197.9
168.2
225.6
Zinc mg
0.4
0.3
0.4
Over ripe bananas are best
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
16
Apple and raisin muffin
This recipe makes:
Dessert
53 primary servings (54g) 40 secondary servings (71g)
Prep time: 15 minutes Cooking time: 25 minutes Ingredients • 840g plain flour • 36g baking powder • 10g cinnamon • 360g caster sugar • 7 eggs • 300g semi skimmed milk • 275ml vegetable oil • 60g raisins • 600g cooking apples, peeled and diced
Method 1. Preheat the oven to 200°C/400°F/Gas Mark 6. 2. Lay out the muffin cases in muffin tins. 3. Mix together the flour, baking powder, cinnamon and sugar. 4. Beat the eggs and add the oil and milk. 5. Pour the egg mixture into the flour mixture and stir until combined but do not over mix or the muffins may be tough. 6. Fold in the raisins and diced apple. 7. Spoon the mixture into the muffin cases. 8. Bake for 20 minutes until risen and golden.
Nutrient content Nutrients
Per 100g
Primary serving (54g)
Secondary serving (71g)
Energy kcals
278
150
197
Fat g
11.7
6.3
8.3
Saturates g
1.7
0.9
1.2
Carbohydrate g
41.0
22.1
29.1
NME sugars g
14.0
7.6
10.0
Fibre g
1.4
0.7
1.0
Protein g
5.0
2.7
3.5
Iron mg
1.1
0.6
0.8
Calcium mg
82.7
44.7
58.7
Vitamin A μg
25.8
13.9
18.3
Folate μg
8.8
4.8
6.3
Vitamin C mg
2.9
1.6
2.0
Sodium mg
175.4
94.7
124.5
Zinc mg
0.5
0.2
0.3
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Seasonal adaptations: Spring/summer Raspberries and lemon Autumn/winter Cooking apples This recipe does not contain a whole portion of fruit per serving so should be served with fresh fruit or a small glass of fruit juice as part of the dessert option
Tip: Try adding mixed spice or chopped dried apricots Recipe adapted from: Enterprise Peterborough 17
This recipe makes: 16 primary servings (125g) 12 secondary servings (166g)
Fruit and yoghurt granola pot Dessert
Prep time: 15 minutes Chilling time: 30 minutes
High in folate
Ingredients • 300g eating apples • 500g oranges • 150g grapes • 200g honeydew melon, flesh • 800ml natural yoghurt • 200g granola
Method 1. Core the apples and peel the oranges. 2. Chop the apples, oranges and melon into pieces and add the grapes. 3. Portion the fruit salad into pots or serving dishes. 4. Layer the yoghurt on top of the fruit. 5. Scatter granola on the top and refrigerate.
Seasonal adaptations: Spring/summer Fresh strawberries Autumn/winter Stewed apple and rhubard
Per 100g
Primary serving (125g)
Secondary serving (166g)
Energy kcals
94
118
157
Fat g
2.6
3.3
4.4
Saturates g
1.0
1.3
1.7
Carbohydrate g
14.7
18.4
24.5
NME sugars g
3.5
4.4
5.9
Fibre g
1.5
1.9
2.5
Protein g
3.6
4.4
5.9
Iron mg
0.7
0.9
1.1
Calcium mg
102.2
127.8
170.4
Vitamin A μg
15.5
19.4
25.8
Recipe adapted from:
Folate μg
27.5
34.4
45.8
Vitamin C mg
12.4
15.6
20.8
Sodium mg
39.8
49.7
66.3
Newham Catering Services
Zinc mg
0.6
0.7
0.9
Tip: Serve in clear containers to see the layers
18
Nutrient content Nutrients
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Wholemeal bread and butter apple pudding Dessert
This recipe makes: 100 primary servings (87g) 75 secondary servings (116g)
Prep time: 20 minutes Cooking time: 1 hour Ingredients • 500g soft vegetable margarine • 1600g wholemeal bread, sliced • 80ml lemon juice • 1000g sultanas • 2700g cooking apples, peeled and sliced • 50g cinnamon • 2100ml semi skimmed milk • 14 eggs • 210g demerara sugar
Method 1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Grease shallow baking dish with some of the margarine and use the rest to spread the bread. 3. Cut the bread into triangles and layer into the dish with the sultanas, lemon juice, apple slices and cinnamon. 4. Beat the eggs in a bowl and stir in the milk. 5. Pour the egg mixture over the bread and sprinkle the sugar on top. 6. Bake in the oven for 60 minutes until the custard has set and the top of the pudding is crispy.
Seasonal adaptations: Spring/summer Raspberries, strawberries and blackcurrants Autumn/winter Dried cranberries or apricots
Tip: Nutrient content
Nutrients
Per 100g
Primary serving (87g)
Secondary serving (116g)
Energy kcals
153
133
178
Fat g
7.6
6.6
8.8
Saturates g
1.6
1.4
1.9
Carbohydrate g
22.7
19.7
26.3
NME sugars g
6.5
5.7
7.6
Fibre g
1.7
1.5
2.0
Protein g
4.1
3.6
4.8
Iron mg
1.1
1.0
1.3
Calcium mg
69.0
60.1
80.1
Vitamin A μg
66.5
57.9
77.2
Folate μg
11.1
9.6
12.9
Vitamin C mg
4.5
3.9
5.3
Sodium mg
165.9
144.3
192.4
Zinc mg
0.5
0.5
0.6
Try making with fruit bread Recipe adapted from: CityServe Direct Services
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
19
References 1. Primary School Food Survey Findings from this national survey of primary school lunches can be found at: www.schoolfoodtrust.org.uk/surveysandmonitoring#primarystudy 2. National Diet and Nutrition Survey The latest survey findings can be accessed at: www.dh.gov.uk/en/Publicationsandstatistics/Publications/PublicationsStatistics/ DH_128166 3. 5 A DAY For more information on the 5 A DAY campaign visit: www.nhs.uk/livewell/5aday/pages/5adayhome.aspx 4. Guide to the nutrient-based standards for school lunches This guide to the standards can be found at: www.schoolfoodtrust.org.uk/nutrientbasedstandards
Resources Step-by-step guide to calculating the nutrient content of school lunch recipes This guide to analysing recipes can be found at: www.schoolfoodtrust.org.uk/nutrientstandards/other Fruit-based dessert database For more fruit-based dessert recipes used in schools download the database found at: www.schoolfoodtrust.org.uk/fruitandveg/food-basedstandards
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
Recipes
Page 10
Fresh fruit salad
Page 11
Apple, cinnamon and date crumble
Page 12
Pineapple upside down pudding
Page 13
Pear and chocolate sponge
Page 14
Fruit jelly
Page 15
Date slice
Page 16
Banana bread
Page 17
Apple and raisin muffin
Page 18
Fruit and yoghurt granola pot
Page 19
Wholemeal bread and butter apple pudding
Acknowledgements The School Food Trust would like to thank the following schools and caterers for sharing their fruit-based dessert recipes: • Windlestone School • Beverly High School and Taylor Shaw Catering • Sunnymede Primary School • George Dixon Primary School and CityServe Direct Services • CityServe Direct Services • Enterprise Peterborough 2
Why has this booklet been developed?
We know some schools find it difficult to encourage every pupil to take and eat a portion of fruit at lunchtime1, as required by the national food-based standards. Cooks have told us they would like more ideas and advice on how to do this. This booklet contains lots of practical tips on how to meet this standard, along with ten tried and tested, fruit-based dessert recipes, each containing one portion of fruit. Children form their eating habits when they are young. As you know, the meals you serve in school 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 a food-based standard for fruit? • 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.2 • 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 School Food Trust 2009 Primary School Food Survey1 found that four out of ten pupils took a portion of fruit or fruitbased dessert at lunchtime.
3
Which fruit and how much?
What does this food group include? Fresh, dried, frozen and canned fruit, fruit-based desserts and fruit juice.
What is one portion of fruit? For adults, 80g3 is the recommended size for one portion of fruit or vegetables, but at the moment there is no recommended portion size for children. The School Food Trust recommends serving at least half an adult portion (i.e 40g) to primary pupils, and that you 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.
Suggested portion sizes of fruit in kitchen servings
4
Type of fruit
Primary
Secondary
Large fruit Mango, pineapple, papaya and melon
1 slice of large fruit
1–2 slices of large fruit
Medium-sized fruit Apple, orange, banana and peach
½ –1 medium-size 1 medium-size fruit fruit
Small fruit Kiwis, plums, satsumas or clementines
1 small fruit
2 small fruits
Grapes and berries Cherries and strawberries
1 handful
1–2 handfuls
Dried fruit Raisins, apricots, and dates
½ –1 tablespoon
1–2 tablespoons
Fruit juice and fruit smoothies
150 ml
200 ml
Tips to meet the food-based standard for fruit at lunchtime
Remember: For your lunch menus to meet the national food-based standard for fruit, you must have at least one portion of fruit available for each pupil having school meals, every day.
Main meals • Include dried fruit in your main dishes – you might put dried apricots in lamb tagine, or raisins in a vegetable balti or chicken biryani. Salads • Add sultanas to apple and celery salad, coleslaw or curried rice salad in the summer, or to braised red cabbage in the autumn.
In practice, we know that providing a piece of fresh fruit every day for every pupil who takes a school lunch could result in wastage. To avoid this, if you are providing fresh fruit, you could have canned fruit or juice available as an alternative. This makes sure that where demand exceeds your expectations, every child can still have a portion of fruit.
Desserts • Serve fruit with other dessert options, such as grapes with cheese and crackers. • Use pureed 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 it will be high in sugar.
5
Tips to increase consumption of fruit across the school day
Remember: To meet the food-based standards for food other than lunches, 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 fruit can become a more popular choice if you offer it in different ways. Breakfast clubs • Offer a variety of seasonal, fresh fruit such as apple, pears, peaches or soft fruits. This can be whole or chopped. • Offer dried fruit like raisins and apricots to put on top of cereal or porridge. • Provide fruit juice or a combination drink of at least 50% fruit juice diluted with water as a drink with breakfast.
6
Mid morning break • Place pieces of fresh fruit in fruit bowls on the servery nearest the tills to encourage impulse purchases. • Chop up pieces of fruit and serve them in a plastic pot or bag, for a simple, healthy, grab and go snack. • Toasted teacakes, malt loaf or homemade cinnamon and raisin rolls can be tasty snacks.
After school clubs • Cut an orange into wedges for sharing at half time during sports practice.
Vending machines • Chilled fruit juice and smoothies can be provided in vending machines.
• Fruit juice and smoothies are often very popular. Encourage pupils to make their own with fresh, frozen and canned fruits. Incorporate semi-skimmed milk or low fat plain yoghurt and ice to make a frothy fruit smoothie high in calcium.
• Some vending machines will accommodate pieces of fresh fruit or pre-packed fruit pots, like sliced peaches in natural juice.
• Make fruity dishes at your cooking club and explore preparation techniques and uses of exotic fruit, like peeling mangoes. Visit www.letsgetcooking.org.uk to find out about setting up a cooking club and accessing tasty, fruit-based recipes and resources to use with pupils.
• Individual bags of dried fruit are great for vending machines as they have a long shelf life and do not need refrigeration.
Keep trying! Children and young people often need to try foods (including fruit) more than once before getting a taste for them. Don’t give up after an initial rejection – keep trying! 7
Seasonal selections
Try to use fruit which is in season. It will taste sweeter and is usually cheaper. December
November
October
September
August
July
June
May
April
March
In store
February
Available
January
In season
Apples – cooking Apples – eating Blackberries Blackcurrants Blueberries Cherries Gooseberries Pears Plums Raspberries Redcurrants Rhubarb Strawberries In season This is when fruit is at its best and most widely available. Available This is when fruit is coming into or out of season. Some soft fruits are grown outside of season in greenhouses. In store 8
Fruit is harvested when in season then stored to extend its availability.
Pupils’ top 10 fruit-based desserts
Fruit-based desserts are often a popular choice with pupils of all ages, but some pupils will need more persuasion. The School Food Trust has undertaken national surveys of food provision and consumption in primary1 and secondary schools in England. The ten most popular fruit-based desserts were: 1. Fruit salad (e.g. seasonal, tropical) 2. Fruit crumbles (e.g. apple, pear, plum, rhubarb, peach, raspberry, blackberry) 3. Fruit with plain sponge (e.g. Eve’s pudding, pineapple upside down pudding) 4. Fruit and chocolate sponge (e.g. orange/mandarin/banana/pear and chocolate) 5. Jelly and fruit (e.g. fresh fruit or canned) 6. Fruit and oat tray bakes (e.g. raisin flapjacks, date slice, apricot slice) 7. Fruit loaf (e.g. banana loaf cake/bread, tea bread) 8. Fruit muffins (e.g. sultana, raisin, blueberry, apricot) 9. Fruit and dairy accompaniment (e.g. bananas in custard, fruit and yoghurt granola pot) 10. Fruit and bread-based puddings (e.g. bread and butter pudding, summer pudding)
Note: The ten recipes included in this booklet provide one portion of fruit per serving. Where recipes indicate they are high in a particular nutrient, they exceed 50% of the nutrient – based standard per primary and secondary serving. If you include these recipes in your school menu cycle, you need to analyse your full menu cycle against the standards to check it is still compliant.
9
This recipe makes: 40 primary servings (65g) 26 secondary servings (100g)
Fresh fruit salad Dessert
Prep time: 20 minutes Chilling time: 30 minutes
High in vitamin C Seasonal adaptations:
Ingredients • 625g apples, eating • 375g pears, fresh • 200g grapes, white • 700g satsumas • 200g kiwi fruit • 400g pineapple, canned, in juice • 560ml orange juice
Spring/summer Strawberries and raspberries Autumn/winter Apples, pears and plums with dried dates
Tip: Serve in grab-and-go pots Recipe adapted from: Beverly High School and Taylor Shaw Catering 10
Method 1. Wash the apples, pears and grapes. 2. Remove cores from the apples and pears, peel and deseed the satsumas, and peel the kiwis. 3. Slice the apples, pears, kiwis and segment the satsumas and place in to a bowl. 4. Add the grapes to the fruit mixture. 5. Add the canned pineapple with all its juice, and the orange juice, mix well and chill.
Nutrient content Nutrients
Per 100g
Primary serving (65g)
Secondary serving (100g)
Energy kcals
42
27
42
Fat g
0.1
0.1
0.1
Saturates g
0.0
0.0
0.0
Carbohydrate g
10.4
6.8
10.4
NME sugars g
2.8
1.8
2.8
Fibre g
1.1
0.7
1.1
Protein g
0.5
0.4
0.5
Iron mg
0.2
0.2
0.2
Calcium mg
14.0
9.1
14.0
Vitamin A μg
4.8
3.1
4.8
Folate μg
11.0
7.1
11.0
Vitamin C mg
21.1
13.8
21.1
Sodium mg
4.4
2.8
4.4
Zinc mg
0.1
0.1
0.1
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Apple, cinnamon and date crumble Dessert
This recipe makes: 100 primary servings (93g) 75 secondary servings (125g)
Prep time: 25 minutes Cooking time: 25 minutes Ingredients • 880g soft vegetable margarine • 1260g plain flour • 500g porridge oats • 25g cinnamon • 880g dark brown sugar • 5400g canned apples • 400g dates
Method 1. Preheat the oven to 180°C/ 350°F/Gas Mark 4. 2. Cut the margarine into pieces. 3. Place the flour, oats, cinnamon and margarine in a mixer and mix on a low speed until it resembles breadcrumbs. 4. Add the sugar and mix but do not over mix. 5. Coarsely chop the dates and apples and spread evenly between lightly greased shallow tins. 6. Spread the crumble mix over the apples and smooth out. 7. Bake for 25 minutes. 8. Remove from the oven, portion and serve.
High in fibre
Seasonal adaptations: Spring/summer Strawberries or plums Autumn/winter Pears or rhubarb
Nutrient content Nutrients
Per 100g
Primary serving (93g)
Secondary serving (125g)
Energy kcals
189
177
236
Fat g
7.5
7.0
9.4
Saturates g
1.8
1.7
2.2
Carbohydrate g
30.8
28.8
38.4
NME sugars g
11.0
10.3
13.7
Fibre g
2.3
2.2
2.9
Protein g
2.2
2.0
2.7
Iron mg
0.9
0.8
1.1
Calcium mg
34.8
32.7
43.5
Vitamin A μg
78.9
73.7
98.3
Folate μg
4.3
4.0
5.4
Vitamin C mg
2.6
2.5
3.2
Sodium mg
89.1
83.3
111.0
Zinc mg
0.4
0.3
0.4
Tip: Serve with custard
Recipe adapted from: Sunnymede Primary School
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
11
This recipe makes: 28 primary servings (98g) 21 secondary servings (131g)
Pineapple upside down pudding Dessert
Prep time: 20 minutes Cooking time: 30 minutes
Seasonal adaptations: Spring/summer Peaches and cherries Autumn/winter Pears and apples
Tip: Serve with custard or low fat yoghurt Recipe adapted from: Sunnymede Primary School
Ingredients • 3035g pineapple rings, canned in juice (drained weight 1640g) • 50g glace cherries • 200g soft vegetable margarine • 200g caster sugar • 3 eggs • 300g plain flour • 100g wholemeal flour • 16g baking powder • 100ml pineapple juice (reserved from the can)
Method 1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Drain the pineapple but reserve the juice. 3. Place the pineapple in the bottom of a tin with half a cherry in the centre of each ring (reserving some cherries for decoration). 4. Cream together the margarine and sugar. 5. Beat the eggs lightly and gradually add to the margarine and sugar. 6. Mix together the plain flour, wholemeal flour and baking powder. 7. Fold the flour mixture into the fat, sugar and eggs together with 100ml of the pineapple juice to ensure a soft dropping consistency. 8. Pour the sponge mixture on top of the pineapple 9. Bake in the oven for 30 minutes. 10. Turn out the pudding and decorate with chopped glace cherry pieces. Nutrient content
Nutrients
Per 100g
Primary serving (98g)
Secondary serving (131g)
Energy kcals
166
163
217
Fat g
5.9
5.8
7.7
Saturates g
1.5
1.5
2.0
Carbohydrate g
27.6
27.0
36.1
NME sugars g
12.6
12.4
16.6
Fibre g
1.0
1.0
1.3
Protein g
2.4
2.4
3.2
Iron mg
0.8
0.8
1.1
Calcium mg
33.4
32.8
43.7
Vitamin A μg
71.1
69.7
93.2
Folate μg
5.1
4.9
6.6
Vitamin C mg
5.3
5.2
7.0
Sodium mg
143.7
141.4
188.5
Zinc mg
0.3
0.3
0.4
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
12
Pear and chocolate sponge
This recipe makes:
Dessert
32 primary servings (98g) 24 secondary servings (130g)
Prep time: 15 minutes Cooking time: 20 minutes Ingredients • 250g soft vegetable margarine • 250g caster sugar • 4 eggs • 300g self raising flour • 75g cocoa powder • 3335g pears, canned and drained (drained weight 2000g)
Method 1. Preheat the oven to 190°C/375°F/Gas Mark 5. 2. Beat the fat spread and sugar together until light and fluffy. 3. Add the beaten egg and beat well. 4. Add the flour and cocoa powder. 5. Slice the pears and place them at the bottom of a greased cake tin. 6. Spoon the sponge mix over the pears. 7. Bake in the oven for 20 minutes, or until cooked (test with a skewer).
Seasonal adaptations: Spring/summer Raspberries Autumn/winter Pears
Tip: Nutrient content Nutrients
Per 100g
Primary serving (98g)
Secondary serving (130g)
Energy kcals
153
150
199
Fat g
7.1
6.9
9.2
Saturates g
2.0
1.9
2.6
Carbohydrate g
21.5
21.0
27.9
NME sugars g
11.1
10.9
14.5
Fibre g
1.5
1.5
1.9
Protein g
2.4
2.4
3.2
Iron mg
0.7
0.7
1.0
Calcium mg
45.9
45.0
59.7
Vitamin A μg
79.8
78.2
103.7
Folate μg
4.2
4.1
5.4
Vitamin C mg
1.5
1.4
1.9
Sodium mg
142.3
139.5
185.0
Zinc mg
0.4
0.4
0.5
Use orange or mandarin segments to make a jaffa cake
Recipe adapted from: Windlestone School
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
13
This recipe makes: 27 primary servings (113g) 20 secondary servings (153g)
Fruit jelly Dessert
Prep time: 15 minutes Chilling time: 2 hours
High in vitamin C Seasonal adaptations:
Ingredients • 1600g mandarins, canned in juice • 350g unsweetened strawberry jelly crystals • 800ml boiling water • 300ml cold water
Method 1. Drain the mandarins over a jug to reserve the juice. 2. Dissolve the jelly crystals in boiling water. 3. Add the cold water and all the mandarin juice and stir. 4. Put the mandarins in pots and pour the jelly over them. 5. Refrigerate for at least 2 hours until serving.
Spring/summer Raspberries or blueberries Autumn/winter Fruit cocktail or blackberries Nutrient content Nutrients
Per 100g
Primary serving (113g)
Secondary serving (153g)
Energy kcals
56
63
86
Fat g
0.0
0.1
0.1
Saturates g
0.0
0.1
0.1
Carbohydrate g
4.2
4.7
6.4
NME sugars g
2.0
2.3
3.1
Fibre g
0.2
0.2
0.2
Protein g
8.3
9.4
12.7
Iron mg
0.3
0.3
0.4
Recipe adapted from:
Calcium mg
54.8
61.9
83.9
Vitamin A μg
8.3
9.4
12.7
Folate μg
6.3
7.1
9.6
George Dixon Primary School and CityServe Direct Services
Vitamin C mg
10.5
11.9
16.0
Sodium mg
49.0
55.4
75.0
Zinc mg
0.1
0.1
0.1
Tip: Try a variety of contrasting colour combinations
14
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Date slice
This recipe makes:
Dessert
16 primary servings (68g) 12 secondary servings (90g)
Prep time: 20 minutes Cooking time: 25 minutes Ingredients • 360g dried dates • 1 large lemon, peel only • 200ml water • 140g soft vegetable margarine • 225g wholemeal flour • 110g rolled oats • 50g dark brown sugar
Method 1. Preheat the oven to 200°C/400°F/Gas Mark 6 and grease a tart tin with margarine. 2. Place the dates and peel in hot water, and leave until the dates have softened. Discard the peel. 3. Rub the margarine into the flour until the texture is like breadcrumbs. Add the rolled oats and the sugar. 4. Divide the crumble mixture in two and press half into the base of the tin. 5. Spread over the dates and cover with the remaining crumble mixture. 6. Baked in the oven for approximately 20-25 minutes or until golden brown.
High in fibre Seasonal adaptations: Spring/summer Blueberries Autumn/winter Dried cranberries
Tip:
Nutrient content Nutrients
Per 100g
Primary serving (68g)
Secondary serving (90g)
Energy kcals
287
195
258
Fat g
10.3
7.0
9.3
Saturates g
2.5
1.7
2.3
Carbohydrate g
47.5
32.3
42.7
NME sugars g
15.9
10.8
14.3
Fibre g
4.1
2.8
3.7
Protein g
4.9
3.3
4.4
Iron mg
1.8
1.2
1.6
Calcium mg
31.3
21.3
28.2
Vitamin A μg
105.4
71.7
94.9
Folate μg
9.4
6.4
8.4
Vitamin C mg
0.0
0.0
0.0
Sodium mg
122.2
83.1
110.0
Zinc mg
1.1
0.7
1.0
Try other dried fruit and spices for example apricot and ginger Recipe adapted from: George Dixon Primary School and CityServe Direct Services
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
15
This recipe makes: 100 primary servings (85g) 75 secondary servings (114g)
Banana bread Dessert
Prep time: 15 minutes Cooking time: 1 ½ hours
High in vitamin A Seasonal adaptations: Spring/summer Raspberries Autumn/winter Plums
Tip:
Ingredients • 4000g bananas, peeled • 1100g soft vegetable margarine • 12 eggs • 1500g self raising flour • 500g dark brown sugar • 15g cinnamon • 800g raisins
Method 1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Mash the bananas and combine with the margarine in a mixer. 3. Lightly whisk the eggs and gradually add to the banana mixture. 4. Add the flour, sugar and cinnamon and combine. 5. Add the raisins before pouring the mixture into lightly greased shallow tins. 6. Bake in the oven for 90 minutes until golden brown and firm to the touch. 7. Remove from the oven and allow to cool before slicing into portions.
Nutrient content Nutrients
Per 100g
Primary serving (85g)
Secondary serving (114g)
Energy kcals
241
205
275
Fat g
10.2
8.7
11.7
Saturates g
2.6
2.2
3.0
Carbohydrate g
36.8
31.3
42.0
NME sugars g
9.2
7.8
10.5
Fibre g
1.3
1.1
1.4
Protein g
3.3
2.8
3.7
Recipe adapted from:
Iron mg
1.2
1.0
1.3
Calcium mg
78.8
67.0
89.9
Vitamin A μg
121.3
103.1
138.2
George Dixon Primary School and CityServe Direct Services
Folate μg
4.9
4.2
5.6
Vitamin C mg
4.0
3.4
4.5
Sodium mg
197.9
168.2
225.6
Zinc mg
0.4
0.3
0.4
Over ripe bananas are best
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
16
Apple and raisin muffin
This recipe makes:
Dessert
53 primary servings (54g) 40 secondary servings (71g)
Prep time: 15 minutes Cooking time: 25 minutes Ingredients • 840g plain flour • 36g baking powder • 10g cinnamon • 360g caster sugar • 7 eggs • 300g semi skimmed milk • 275ml vegetable oil • 60g raisins • 600g cooking apples, peeled and diced
Method 1. Preheat the oven to 200°C/400°F/Gas Mark 6. 2. Lay out the muffin cases in muffin tins. 3. Mix together the flour, baking powder, cinnamon and sugar. 4. Beat the eggs and add the oil and milk. 5. Pour the egg mixture into the flour mixture and stir until combined but do not over mix or the muffins may be tough. 6. Fold in the raisins and diced apple. 7. Spoon the mixture into the muffin cases. 8. Bake for 20 minutes until risen and golden.
Nutrient content Nutrients
Per 100g
Primary serving (54g)
Secondary serving (71g)
Energy kcals
278
150
197
Fat g
11.7
6.3
8.3
Saturates g
1.7
0.9
1.2
Carbohydrate g
41.0
22.1
29.1
NME sugars g
14.0
7.6
10.0
Fibre g
1.4
0.7
1.0
Protein g
5.0
2.7
3.5
Iron mg
1.1
0.6
0.8
Calcium mg
82.7
44.7
58.7
Vitamin A μg
25.8
13.9
18.3
Folate μg
8.8
4.8
6.3
Vitamin C mg
2.9
1.6
2.0
Sodium mg
175.4
94.7
124.5
Zinc mg
0.5
0.2
0.3
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Seasonal adaptations: Spring/summer Raspberries and lemon Autumn/winter Cooking apples This recipe does not contain a whole portion of fruit per serving so should be served with fresh fruit or a small glass of fruit juice as part of the dessert option
Tip: Try adding mixed spice or chopped dried apricots Recipe adapted from: Enterprise Peterborough 17
This recipe makes: 16 primary servings (125g) 12 secondary servings (166g)
Fruit and yoghurt granola pot Dessert
Prep time: 15 minutes Chilling time: 30 minutes
High in folate
Ingredients • 300g eating apples • 500g oranges • 150g grapes • 200g honeydew melon, flesh • 800ml natural yoghurt • 200g granola
Method 1. Core the apples and peel the oranges. 2. Chop the apples, oranges and melon into pieces and add the grapes. 3. Portion the fruit salad into pots or serving dishes. 4. Layer the yoghurt on top of the fruit. 5. Scatter granola on the top and refrigerate.
Seasonal adaptations: Spring/summer Fresh strawberries Autumn/winter Stewed apple and rhubard
Per 100g
Primary serving (125g)
Secondary serving (166g)
Energy kcals
94
118
157
Fat g
2.6
3.3
4.4
Saturates g
1.0
1.3
1.7
Carbohydrate g
14.7
18.4
24.5
NME sugars g
3.5
4.4
5.9
Fibre g
1.5
1.9
2.5
Protein g
3.6
4.4
5.9
Iron mg
0.7
0.9
1.1
Calcium mg
102.2
127.8
170.4
Vitamin A μg
15.5
19.4
25.8
Recipe adapted from:
Folate μg
27.5
34.4
45.8
Vitamin C mg
12.4
15.6
20.8
Sodium mg
39.8
49.7
66.3
Newham Catering Services
Zinc mg
0.6
0.7
0.9
Tip: Serve in clear containers to see the layers
18
Nutrient content Nutrients
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
Wholemeal bread and butter apple pudding Dessert
This recipe makes: 100 primary servings (87g) 75 secondary servings (116g)
Prep time: 20 minutes Cooking time: 1 hour Ingredients • 500g soft vegetable margarine • 1600g wholemeal bread, sliced • 80ml lemon juice • 1000g sultanas • 2700g cooking apples, peeled and sliced • 50g cinnamon • 2100ml semi skimmed milk • 14 eggs • 210g demerara sugar
Method 1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Grease shallow baking dish with some of the margarine and use the rest to spread the bread. 3. Cut the bread into triangles and layer into the dish with the sultanas, lemon juice, apple slices and cinnamon. 4. Beat the eggs in a bowl and stir in the milk. 5. Pour the egg mixture over the bread and sprinkle the sugar on top. 6. Bake in the oven for 60 minutes until the custard has set and the top of the pudding is crispy.
Seasonal adaptations: Spring/summer Raspberries, strawberries and blackcurrants Autumn/winter Dried cranberries or apricots
Tip: Nutrient content
Nutrients
Per 100g
Primary serving (87g)
Secondary serving (116g)
Energy kcals
153
133
178
Fat g
7.6
6.6
8.8
Saturates g
1.6
1.4
1.9
Carbohydrate g
22.7
19.7
26.3
NME sugars g
6.5
5.7
7.6
Fibre g
1.7
1.5
2.0
Protein g
4.1
3.6
4.8
Iron mg
1.1
1.0
1.3
Calcium mg
69.0
60.1
80.1
Vitamin A μg
66.5
57.9
77.2
Folate μg
11.1
9.6
12.9
Vitamin C mg
4.5
3.9
5.3
Sodium mg
165.9
144.3
192.4
Zinc mg
0.5
0.5
0.6
Try making with fruit bread Recipe adapted from: CityServe Direct Services
Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipies
19
References 1. Primary School Food Survey Findings from this national survey of primary school lunches can be found at: www.schoolfoodtrust.org.uk/surveysandmonitoring#primarystudy 2. National Diet and Nutrition Survey The latest survey findings can be accessed at: www.dh.gov.uk/en/Publicationsandstatistics/Publications/PublicationsStatistics/ DH_128166 3. 5 A DAY For more information on the 5 A DAY campaign visit: www.nhs.uk/livewell/5aday/pages/5adayhome.aspx 4. Guide to the nutrient-based standards for school lunches This guide to the standards can be found at: www.schoolfoodtrust.org.uk/nutrientbasedstandards
Resources Step-by-step guide to calculating the nutrient content of school lunch recipes This guide to analysing recipes can be found at: www.schoolfoodtrust.org.uk/nutrientstandards/other Fruit-based dessert database For more fruit-based dessert recipes used in schools download the database found at: www.schoolfoodtrust.org.uk/fruitandveg/food-basedstandards
