101 Low-Carb & Sugarfree Dessert Recipes [Illustrated] [Paperback]

April S. Fields (Author)

Editorial Reviews

Review

April Fields tackles the toughest challenge facing most low carbers, desserts. A must for any serious low carb dieter! -- Cheri Sicard - Fabulous Foods.com

From the Author

I spent better than seven months devoted to this endeavor, experimenting and making huge messes in my kitchen. Some days I couldn’t do anything right and then other days I couldn’t make a mistake. I stretched the limits of friendships by sending home tons of trial recipes. My neighbors knew that they had to bring empty containers with them anytime they came over. My son took cakes to work and tested reactions. I passed off candies and cookies to unsuspecting relatives. They soon learned to ask, "Is this diet?" My spare refrigerator was packed to overflowing to the point where it was somewhat dangerous to open the door. Plastic often tumbled out and landed on feet. There were days, especially during the cookie/candy days, when I had serious doubts that this book was ever going to happen. And then a day would come along when a happy break-through would occur and I’d be encouraged and off and running again.

Over all what I ended up with for all the effort was something I wanted, a recipe book full of desserts. I know now that I can live the Low-Carb life and be perfectly happy to give up all sorts of things because now I have wonderful substitutes for the things I love to eat – desserts. I use a variety of sweeteners in concert with each other and I offer email support for those with questions about any of the recipes, including suggestions for sweetener substitutions.

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Product Details

• Paperback: 204 pages
• Publisher: Authorhouse; illustrated edition edition (October 2002)
• Language: English
• ISBN-10: 1403360421
• ISBN-13: 978-1403360427
• Product Dimensions: 9.1 x 6.2 x 0.5 inches
• Shipping Weight: 11 ounces
• Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
• Amazon Best Sellers Rank: #1,530,340 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

21 of 22 people found the following review helpful:

4.0 out of 5 stars Most of the recipes use Maltitol, January 6, 2004

By A Customer

This review is from: 101 Low-Carb & Sugarfree Dessert Recipes (Paperback)

I am guessing that this cookbook was mainly written before Splenda (Sucralose) became available in the U.S. Most of the recipes use Maltitol as the main sweetener, supplemented by a little bit of Stevia. From what I've read elsewhere, Maltitol is a type of "sugar alcohol". Sugar alcohols are safe for diabetics and those on low-carb diets, because they don't get absorbed by the body, and just pass through. Maltitol is used in Atkins chocolate candy bars, and also some brands of candy bars for diabetics. I think it tastes great, with no bitterness or aftertaste. The only apparent drawbacks to Maltitol are (1) the expense, (2) not available at SOME grocery stores, but there are some mail-order sources; and (3) as stated in small print on the labels of some products with maltitol, "excess consumption may cause a laxative effect". In other words, it can cause loose bowels when eaten "in excess". How is "in excess" defined? It depends on your digestive system. Mine is sensitive, so that half of a candy bar sweetened by Maltitol gives me loose bowels. I hear most people are more fortunate with it.
In comparison, Splenda does not have this problem, but does have a tiny bitter after-taste, in my opinion. Some people don't seem to notice the after-taste of Splenda.

I haven't actually tried any of the receipes in this book yet, so I can't comment in that regard. Before buying this book, I recommend buying some candy that contains Maltitol, and see what effect it has on you and your family. Check how many grams of maltitol (or grams of other sugar alcohols) are listed in the nutrition information label, when figuring out how many grams you can tolerate. Some sugar-free candies, such as Russell Stover, and some sugar-free ice creams are sweetened by a combination of sugar alcohols and Splenda. The ratio of sugar alcohol to Splenda varies by brand.

8 of 8 people found the following review helpful:

2.0 out of 5 stars Couldn't wait to get this cookbook, but, October 11, 2003

By A Customer

This review is from: 101 Low-Carb & Sugarfree Dessert Recipes (Paperback)

In reading the recipes I was excited to see so many to pick from, but finding products like Maltitol, carbolite, and almond flour was and is a challenge. I live where there are two healthfood stores and neither carry these products, so I ordered on line. The maltitol (Steel's) is $11.95 for 2 pounds, the carbolite is $9.95 for one pound and the almond flour is $4.95 a pound plus shipping. These are very expensive desserts. Aprils resource page, is not the best place to buy, I got mine at Netrition, Inc. I am dissapointed in not seeing more recipes using splenda or stevia. You can not use splenda in place of maltitol, I tried. The maltitol crystals don't disolve very well they are gritty. I am still searching for a better book.

5 of 5 people found the following review helpful:

2.0 out of 5 stars I was disappionted., November 15, 2003

By A Customer

Amazon Verified Purchase

This review is from: 101 Low-Carb & Sugarfree Dessert Recipes (Paperback)

I was very excited about this book, but I have to say I was disappionted. I bought all the expensive supplies needed to create her recipes....and got busy baking. The three recipes that I have tried were just ok... I found the sweetness of the candy to be bitter at times. I also was very unhappy to find that Steel's has uped the price of Maltitol to $17.95 for two pounds. I do realize that Low Carb is expensive, but I find that price to be beyond ridiculous! I sure hope someone comes up with a better, less expensive way to create sweets for those of us who want them from time to time.