Eating for life: Small desserts can be a big hit after the holidays

BY JILL WENDHOLT SILVA

MCCLATCHY NEWSPAPERS

Just three bites.

That's how to stay slim, says Mireille Guiliano, author of the best-seller "French Women Don't Get Fat: The Secret of Eating for Pleasure" (Alfred Knopf, $22).

A fan of small indulgences and the svelte CEO of the Champagne house Veuve Clicquot, Guiliano insists the most intense satisfaction from food often comes in the first few bites.

Of course, the idea of noshing is cross-cultural. For instance, Spaniards have tapas, their version of small plates. The Chinese make a ritual of nibbling appetizer-size morsels from dim sum carts. The Japanese create lavish mini feasts in bento boxes.

The holiday season is the perfect time to put Guiliano's three-bite theory to the test with The Star's Mini Candied Cranberry Chocolate Cupcakes. The recipe requires an investment in mini-muffin pans, but in addition to keeping portions in check, the tiny cupcakes are just the right size nibble for a holiday party.

The topping - candied cranberries and a seemingly decadent drizzle of vanilla-flavored almond bark - makes an elegant presentation. As a bonus, the cocoa and cranberries contain powerful antioxidants.

Shopping tip: Look for almond bark in the baking aisle.

Storage tip: If you want a bite but you're not up for serving a crowd, freeze half of the cupcakes before adding the cranberry topping.

MINI CANDIED

CRANBERRY

CHOCOLATE CUPCAKES

Makes 18 servings

3/4 cup sugar

5 tablespoons butter, softened

1 teaspoon vanilla extract

2 eggs

1 cup all-purpose flour

1/4 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fat-free milk

For candied cranberries:

1 (12-ounce) package fresh cranberries

2/3 cup sugar

2 ounces vanilla-flavored almond bark

Preheat oven to 350 degrees. Beat together sugar, butter and vanilla at medium speed on electric mixer until well blended, about 3 minutes.

Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour and mixing well after each addition.

Line mini-muffin tins with paper liners. Fill muffin cups 2/3 full. Bake 10 to 12 minutes or until pick inserted in center is clean when removed. Cool on wire rack.