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Secrets of Fat-Free Baking
The book features over 130 recipes that use fat substitutes such as fruit purees and juices, apple sauce, honey, nonfat yoghurt and buttermilk, and even mashed sweet potatoes and pumpkin.
Paperback, 192 pages
Published
October 1st 1998
by Avery Publishing Group
(first published 1998)
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After making batches of chewy or gooey or too dry low fat or fat free goodies I decided to give this book a try. For the most part most of the time the goodies I make from it turn out pretty good, and if folks don't know I'm a sneaky cook who tries to make goodies good for you they are surprised when they find out. Some of the recipes turn out a little too bland (need more spice, vanilla, or sweetener of choice) and need a little tweaking. I still get the occasional batch of strangely baked g...more
These recipes are consistently good, dense and not too sweet, things I generally like in a baked good. There is the occasional call for egg-substitute or fat-free butter, but I feel free to use the real thing, knowing the end result is still going to be better than the average dessert.
The best part is the introduction which talks about the chemistry behind substitutions - why some will work and some will not. The recipes are great for getting you started and helping you see how you can adapt your favorite recipes
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Sandra Woodruff, M.S., R.D., LD/N, is a registered dietitian who has been a nutritional consultant to numerous medical groups. The author of several best-selling books, including The Good Carb Cookbook, Diabetic Dream Desserts and Secrets of Good-Carb/Low-Carb Living, she lives in Tallahassee, Florida.
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