Dessert can be a hard sell.
Sure, it’s fun to eat, but it’s an additional expense and is perceived as unhealthful. And while some former nutritional bogeymen, such as butter and eggs, are rehabilitated in the eyes of consumers, sugar remains dieting enemy No. 1.
Nonetheless, dessert consumption has risen slightly over the past five years, and restaurant operators are finding that traditional sweets that surprise customers — but not too much &mda