Trendspotting! Desserts for 2012

Self-Serve Frozen Yogurt is sooooo last year, and “wacky” donuts are sooooo 2011. If you want to one-up your hip foodie friends be aware of what’s up in the world of sweet treats for 2012:

1. Vegetables for Dessert

Congress just declared Pizza a vegetable, so not get ice cream on that list too? Vegetable as a key flavor in ice cream is making it’s way in fine dining restaurants, and pretty soon it’s going to go mainstream. Celery and fig sorbet can be found at Mario Batali’s restaurant Del Posto, Candied Beet ice cream is popular at Michelin-starred restaurant Murry Circle, and grass and horseradish ice cream can be found at the famous Max and Mina’s ice cream parlor along with other “healthy” flavors.

2. Snow Ice

Asia seems to be on top of its game when it comes to fad desserts. The newest thing to cross the Pacific is snow ice, a shaven ice-cream dessert that’s light and feathery, and melts in your mouth instantly. It comes in a variety flavors such as mango, strawberry, blueberry, chocolate, and vanilla.

3. Homemade Marshmallows in Exotic Flavors

Handmade marshmallows are easy to make and taste much better than the packaged ones. You can also make them any flavor such as mint, lemon, coffee, cinnamon, etc. New York-based DreamPuff Marshmallows has Guinness Stout and Blackberry Cabernet on their shelf.

[via nydailynews.com]

(photo credit: nytimes.com, newyork.metromix.com, snobarla.com, dreampuffmarshmallows.com)