In the past decade, small desserts have made a big impact on our culinary consciousness. Cupcakes, cake pops, donuts, and whoopie pies have all been front and center in this movement. Artistic displays at weddings and parties include beautifully crafted individual desserts, trifles in shot glasses and even slices of ice cream that look like sushi.
What's great about these little treats, in my opinion, is that you get variety, big flavor impact and best of all less calories than their full sized counterparts. If you have one cupcake for example, when it's done, it's done; no shaving off slices of a big cake to "even things out". You can also sample a few different desserts for the same caloric impact of one regular sized dessert. Plus they are just cute!
I recently made key lime pie without the actual pie part. I am totally in love with my ramekins, and think just about anything you make in them is attractive. So I decided to just bake the best part of the pie--the filling-- in the ramekin. The result was something that tasted like a cross between a mousse and a souffle. The taste...divine! It had the full flavor impact of key lime pie, yet spared me of a couple of hundred calories from the crust.
So mix it up this Shavuot and try baking your cheesecake in ramekins, serve with fresh fruit and whipped topping for a lighter dessert. You can also make cheesecake parfaits by baking the cheesecake filling in a 9x13 inch pan for about half the time specified in the recipe, then layer it with fruit filling in tall shot glasses or mini parfait cups.
For something new, check out my Tropical Breeze Mango-Coconut Cheesecake on Eaglebrand.com!
This recipe calls for seemingly long beating times for the eggs and sweetened condensed milk, but it is worth it! The result is the absolutely fluffiest key lime pie filling ever.