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Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales
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Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales

2.97  ·  Rating Details ·  33 Ratings  ·  7 Reviews
In Sweet & Skinny, professional pastry chef Marisa Churchill presents one hundred low-fat recipes (including more than twenty-five sugar-free variations) that show readers how to indulge in dessert while maintaining a healthy figure and lifestyle.
In her debut cookbook, Marisa will show you (as she has also done on Top Chef and Food Network Challenge) how t
Paperback, 240 pages
Published June 7th 2011 by Clarkson Potter (first published January 1st 2011)
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Jenny (Reading Envy)
Jul 17, 2011 Jenny (Reading Envy) rated it really liked it
Shelves: baking
I will admit to being a bit skeptical. I have seen too many low-fat or low-calorie dessert cookbooks that take abundant advantage of tasteless items like Cool Whip Free and artificial sweeteners. Instead, Marisa Churchill plays with texture and flavor and freshness and creates elegant, tasty desserts that you wouldn't even have to excuse to your guests.

First I made the Buttermilk Panna Cotta with Berries. I used local blackberries I bought at a market in Brevard, NC, that were just dying to be t
Huma Rashid
Nov 14, 2011 Huma Rashid rated it did not like it
All of the recipes here are pretty basic. I didn't feel the need to save any of them because I already had these recipes. The 'hook' for this book is that Churchill shows you how to make tried and true favorites with low-fat ingredients so you can feel good about what you eat. Or at least not as terrible.

That doesn't work for me, mainly because the low fat tricks involve using low fat cream cheese, or Truvia, or corn oil. I don't trust low fat products (God knows what they pump in there to keep
May 06, 2014 Julie rated it liked it
Shelves: non-fiction
Some interesting ideas here... Many of the desserts will be familiar but with new ingredients. I am interested in trying old-fashioned fudge cake with beets and Greek yogurt in the cake and Neufchâtel in the frosting.

Several recipes have regular and sugar-free (Truvia) options. Non-stick spray is recommended only if you are not using baking mats or parchment paper. I don't like sugar substitutes or non-stick spray, but the author gives options so you can avoid/find alternatives to almost any sug
Jan 22, 2014 Tiana rated it it was amazing
I made the chocolate cake for a holiday party. I loved that she used grated raw beet in the recipe to replace some of the sugar. The best part was that the kids gobbled it up and had no clue I was feeding them beets! I also made the "Almond Joy" macaroons for a cookie exchange. The macaroons are made with egg whites, so definitely a step up from my old recipe which called for condensed milk. However next time I will use egg whites from a carton like the recipe calls for. I used fresh eggs and wa ...more
May 31, 2013 Melodie rated it it was ok
Shelves: food
I picked this up, hoping to find recipes for healthy desserts. However, knowing what I do about Pam cooking spray, and most non-fat/sugar-free ingredients, these aren't healthier. Sure, they may be somewhat lower in fat and calories, but give me fat and calories over scientific concoctions any day. The strawberry jam-filled peanut butter cookies do look divine, however.
Lana Joy
Apr 21, 2012 Lana Joy rated it it was ok
I found maybe two recipes to try. A caramel sauce sounded easy and tasty. But the majority were recipes too involved or well known. I was excited to have yhis book to enjoy on my phone, via my public library. I love the show chopped, it was interesting to hear a few stories about the recipes. But is never buy this book. I love cookbooks.
Shh I'm reading!
Nov 14, 2012 Shh I'm reading! rated it it was ok
The recipes didn't seem any healthier than what I normally make, just made the portions seem key.
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I began to cook as soon as I was old enough to reach the stove. I would spend hours in the kitchen with my yιαyιά (Greek grandmother). Under her loving guidance, I learned how to make my own yogurt, cure olives, make homemade breads and pastas, and how to create a wide variety of authentic Greek dishes. To this day, both my yιαyιά and the cuisine of Greece influence my cooking.

In 1999 I decided to
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