In most food categories, low-carb diets have morphed into diets based on the glycemic index. What does that mean for dessert lovers watching their weight? Very little, or in other words, very little desserts. Instead of revamping their dessert menus to reflect dieting practices, restaurateurs are miniaturizing desserts.

At the same time, restaurant patrons are becoming more aware of portion sizes, says Jenny Anderson, executive editor for Menu Clips, a newsletter distributed by Technomic Information Services (Chicago), a food industry intelligence provider.

Small plates, tapas and sample servings are nothing new to the foodservice industry and it makes sense that they have moved into the dessert category, says Kirstie Foster, manager of public relations at General Mills (Minneapolis).

For example, a cupcake trend is prevalent in health care foodservice as well as college and business cafeterias, reports Denise Salisbury, senior manager of culinary and bakery services for General Mills Bakeries & Foodservice. Innovations such as Novacart baking molds have made it convenient for chefs and foodservice workers to make small wonders with baked desserts. The attractive paper molds, designed to be a part of the packaging and eliminate metal baking pans, are available in a variety of shapes and sizes ...