El Restaurante Mexicano
May-June 2007


Delectable desserts


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Desserts: Luscious and low-fat?

©2007 Maiden Name Press LLC

Americans tend to be more preoccupied with diet than their Mexican and Latin American counterparts.

"There are different understandings of what's healthy versus what's low-fat between the United States and Latin America," says Kirk Bachmann, executive chef and vice president of education for Le Cordon Bleu Schools North America.

Bachmann says restaurants should treat dessert as just that — a special treat, and not another course. "Moderation is key. Control the perception of the dessert with the portion sizes, so that your diners savor it slowly. If you think about dessert at a real Japanese restaurant, you'll get a small scoop of green tea ice cream in a delicate portion."

By using smaller portions, and by displaying desserts in cases as diners enter or presenting them on silver trays at the table, restaurants make a statement that dessert is special.

Still, Bachmann says there's a long way to go when it comes to how diners think of dessert. "It'll take time for people to really think of dessert as a treat and not a courseÉsomething that finishes a meal in a fun way versus bogging you down with calories."

It is possible to create luscious desserts without sending diners into a food coma, Bachmann says. Tips for creating lighter desserts include:

1. Cut down on the fat. Use a natural fruit puree on ice cream instead of chocolate sauce. Make custards with milk instead of heavy cream, and rice pudding with coconut milk instead of cream.

2. Use crunch. Including nuts in a dessert makes it interesting. Roasted piñon nuts are great here, as are roasted seeds (sunflower, pumpkin, etc.) All will add texture to a dish.

3. Watch the sugar. Many Latin desserts are high in sugar. Use alternatives such as honey, molasses, and fruit juices such as papaya and mango. Instead of using vanilla extract, which has more sugar, use real vanilla in a flan, or even try yogurt.