From Booklist
Can "healthy" and "sugar" coexist in a recipe? According to Crowell and the celebrities who patronize her two Southern California bakeries, the answer is an emphatic yes. None of the author's tricks are particularly innovative; pureed fruits and liquid egg substitutes, for example, are used instead of extra sugar and whole eggs. Where she deviates from the dozens of other low-fat, no-fat cookbooks is in her combination of ingredients; old favorites share space with some new tastes. Best is the more-than-20-recipes chapter intended for strict diabetics; although some might question the stability of aspartame after heating, Crowell manages to shave additional calories from, say, a carob mousse or a blueberry oat bran muffin without sacrificing much of the sweetness. With Hollywood names mentioned or endorsing, demand is imminent. Metric conversion charts appended. Barbara Jacobs
