People are not willing to shave on dessert. They'll eat a low-fat meal up till dessert. They're willing to save up and splurge on dessert. Chefs often use egg whites and meringue, for example, to replace heavy cream. Such dishes used to be labeled with the number of grams of fat, but no longer.
People like to talk low fat, but to eat it is another story.
With labels, people think they won't taste as good. According to the judges, the trend in food preparation is to take advantage of the new nonstick Silpat baking sheets of heat-resistant fiberglass and flex pans of black silicone formed into various shapes. Many of these are replacing traditional metal cake pans and ramekins. With new baking techniques chefs can use stencils and silk screens to create designs on cakes. A French pastry magazine recently showcased a cake with a wood grain baked onto it.