Flan Rated Numero Uno Dessert Among Hispanics.

According to a recent national survey sponsored by SPLENDA No Calorie Sweetener, more than 1,000 U.S. Hispanics voted on their top five traditional Latin desserts. Survey results revealed flan as the number-one rated dessert most favored by Hispanics, followed by pastel tres leches, arroz con leche (rice pudding), churros and pudín de pan (bread pudding) for the top five.

The popularity of ethnic cuisine continues with the latest culinary craze: ethnic desserts featuring new fusions of Latin flavor profiles. “Today’s desserts are the ultimate comfort food offering more flavorful and healthier options for today’s health-minded consumers,” said Nipa Shah, Hispanic Marketing Manager for the SPLENDA Brand. “Through the ‘Chef Splendido’ talent search, we hope to educate Latinos and Latin food lovers everywhere that they can still enjoy traditional Latin desserts with all the flavor they’re accustomed to, but with less calories and sugar.”

Students will compete for the title of ‘Chef Splendido’ in Hispanic market hot spots known for breeding top culinary talent: Los Angeles, Houston, New York and Miami. The SPLENDA No Calorie Sweetener ‘Chef Splendido’ Talent Search launched in March 2005. Regional finalists in key markets will be announced in June and flown to Miami to compete in a national taste-off where they will present their entries to a panel of judges featuring leading Latino chefs from New York and Miami. The national winner will be named ‘Chef Splendido’, receive a $500 cash prize, a hometown winner’s party, and travel in the SPLENDA(R) No Calorie Sweetener Mobile Kitchen Tour this summer, showcasing his or her winning recipe to fans of Latin desserts everywhere.

“This is going to be a fun and tasty talent search,” said Lorena Garcia, executive chef of the Food Café in Miami and founder of Big Chef Little Chef, a Miami-area charitable program. “Not only are Latinos known for fine and hearty cuisine but also for their traditional and one-of-a-kind desserts. Challenging hopeful culinary talent to take a conventional dessert and add a special twist to it will inspire the artist within them. For me, cooking is like art. You’re always creating something new or updating a classic.”