Food Trend: Tiny Desserts Are Taking Over

The New York Times reports that micro desserts are the next big thing

A growing (or shrinking) trend is emerging in the world of desserts according to Julia Moskin of The New York Times. Mini versions of cupcakes, cookies and ice cream sandwiches are downsizing even further into one- or two-bite micro desserts.

Mini sweets have been around for sometime in the form of fun-sized candy bars and 100-calorie packs of cookies but now even more bakeries and restaurants are hopping on the wee dessert bandwagon.  

This push towards the tiny obviously has tons of cute appeal -- is there anything more adorable than a quarter-sized cupcake? But with smaller packages come smaller calorie counts and smaller price tags. Downsized portions allow consumers to sample several desserts (if they're so tiny, why not have a chocolate and a vanilla cupcake?) while theoretically maintaining the same caloric intake as a regular-sized dessert.  

Tiny desserts have also made their way into some chain restaurants including Seasons 52, the originator of the Mini Indulgence, a menu of 18 shot glass-sized desserts such as pecan pie, strawberry shortcake and chocolate-peanut butter mousse. P.F. Chang's is offering tiny versions of its desserts including the Great Wall of Chocolate and New York-Style Cheesecake all coming in well under the 300 calorie mark.

If these tiny desserts tickle your fancy, be sure to check out Peter Callahan's Bite by Bite, a cookbook devoted to teeny tiny little bites with a fantastic selection of mini desserts including bite-sized Baked Alaskas and miniature S'Mores.

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