Low Carb Sweets: The Art of Self-Indulgence [Paperback]

Sharon Allbright (Author)

Book Description

ISBN-10: 097114270X | ISBN-13: 978-0971142701 | Publication Date: March 1, 2003

Imagine being on a diet and starting the day with a pecan waffle, snacking on Macadamia Fudge and finishing dinner with Chocolate Crème Brulee-- and still staying on a low-carb, healthy and slimming routine.

Impossible?

Not since the release of the revolutionary new cookbook "Low-Carb Sweets and The Art of Self-Indulgence" by Sharon Allbright.

This author spent four year of research to break the "deprivation-barrier" of low-carb dieting and managed to eliminate sugar and flour by replacing them with delicious, health-building ingredients.

The former health columnist came up with more than 80 groundbreaking desserts to "diet for." The best news is that these indulgences are not only delicious, but also high in protein, rich in fiber and contain less than five grams of carbohydrates. This is an extraordinary feat, considering that a regular piece of chocolate cake can contain as many as 60 grams of carbohydrates.

The 216 pages of sweet creations range from waffles to pies and contain not a smidgeon of ingredients that cause sugar binges or weight gain. Some of these recipes have even been tested by diabetics who were delighted to report that the treats didn’t raise their blood sugar levels.

The "Zero Carb Waffle" is a "breakfast wonder" with more protein than two eggs and boosts your fiber intake beyond that of two pieces of whole-wheat toast.

According to the author, "These recipes are not only simple to make but also time friendly." In fact, the Macadamia Fudge can be put together in less than five minutes, in case of an emergency "chocoholic attack!"

This project has been a long labor of love for Allbright, who confesses, "I love sweets-- but eating old-fashioned flour and sugar-filled desserts caused uncontrollable binges, blood sugar plunges and of course, weight gain."

The second segment of this unique book, "The Art of Self Indulgence," came to light through the author’s experiences with this seemingly utopian eating style. "It turns out that years of dieting can make one feel guilty eating sweets-- healthy or not," reports the new "Queen of Low Carbs"

Tips on breaking barriers of self-denial make this not only a soul-satisfying cookbook, but also a plan that can transform dieting to a "sweeter way of life."

Editorial Reviews

Review

"Low-Carb Sweets" Cookbook Opens New Portals of Pleasure. -- Restaurant Digest April 2003

"Low-Carb Sweets" kicks dieters into dessert heaven. -- Health Store News

"Low-carb diets are all rage, but isn't dessert sacrificed? ...the last course can now be part of the plan again!" -- Oakland Press

"New book provides blueprint for lowering carbohydrate intake. From the kitchen items to the ingredients, she explains it clearly." -- Gadsden Times May 7, 2003

"Our readers are going to love these recipes." -- Port Arthur News

"The Best News is that each treat contains few than 5 grams of carbs." -- Ames Tribune

Confessions of a Carb Addict "I live on the recipes now and I'm finally losing weight again." -- Midland Daily News May 2003

About the Author

This isn’t going to be a "She lives by the ocean with her husband and dog" introduction-- though I do.

The important information is that I have had a life-long battle with a sweet tooth and finally won. By that, I don’t mean to imply that I have feasted on cream puffs and in two months whittled down from a "size 20" to a "size 2"-- I didn’t.

But, I have feasted on the low-carb desserts of my dreams and trimmed down from a size 18 to 14 in about a year. I also know that if I continue exercising and staying with a low-carb plan, I will reach my goal.

I’m not saying that I never have bouts of "food crazies"-- I do. But the bouts are emotional-- not unquenchable sugar cravings. And if I do go over board on low-carb sweets, I’m not faced with guilt or a sugar hangover.

By learning to handle the emotional side of eating and sharing my struggles and successes laid the foundation for the "Art of Self Indulgence" section of this book.

Making indulgence a healthy principle has brought strong support from countless others who struggle with the problem of self-denial.

Many of us have found this new "low-carb life style" to be easy, non-deprivational and in truth-- phenomenal.

This sweet plan is a way of having it all:

• A variety of goodies, from brownies to cream puffs.
• Plenty of protein.
• Loads of fabulous fiber.

The main thing this plan eliminates is guilt.

Learning to allow ourselves this newfound pleasure might take a little time. Got the time? Welcome aboard.

Product Details

• Paperback: 216 pages
• Publisher: Paisley Print House (March 1, 2003)
• Language: English
• ISBN-10: 097114270X
• ISBN-13: 978-0971142701
• Product Dimensions: 8.2 x 7.1 x 0.6 inches
• Shipping Weight: 13 ounces
• Average Customer Review: 3.8 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #1,367,110 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

20 of 21 people found the following review helpful:

5.0 out of 5 stars Finally! Perfect Low-carb healthy sweets without gluten!, February 24, 2004

By A Customer

This review is from: Low Carb Sweets: The Art of Self-Indulgence (Paperback)

I feel compelled to write a review for this book as it has literally changed my attitude regarding being able to stay on a low-carb and (in my case) gluten-free diet. While there are many low-carb dessert recipes out there, most of them contain vital wheat gluten, or special baking mixes containing gluten, which would not work for someone like me with celiac disease or others with gluten intolerance. The author recommends healthy, fiber-filled ingredients (flaxseed & psyllium) plus lecithin (a natural cholesterol reducer) and various protein powders that are easy to find in a health food store or online. While it is true that the textures of many of her creations differ from those that are traditionally made with wheat flour, they have their own uniquely appealing taste. By the time you make them for a second time, you can appreciate how good they really are instead of being so busy comparing them to flour or sugar-based items. The Chocolate Chip Delights are my absolute favorite and make a perfect grab-and-go breakfast treat. You can eat two or three of them and be satisfied, unlike with a flour-based cookie which makes you want to eat more and more. In my oven, I had to adjust the cooking times downward so keep this in mind while baking. Perhaps the people who wrote reviews that the recipes were terrible simply overcooked them. Also, be sure to use Splenda (r) granular - not the little packets - in these recipes. It makes for a much better taste and texture. I make these treats for my whole family and find that even my finicky children like them. You can't get a much better endorsement than that! Aside from the recipes, the author also includes a kind of self-help section ("The Art of Self-Indulgence") to help the reader explore any feelings of inadequacy that they might subconsciously possess. While some of it may be a bit corny, you can't help but feel a whole lot better, and more worthwhile, after reading her suggestions. Even if you skip these sections completely, the recipes alone are worth the price of admission.

13 of 14 people found the following review helpful:

1.0 out of 5 stars Do Not Waste Your Money....., February 10, 2004

By A Customer

Amazon Verified Purchase

This review is from: Low Carb Sweets: The Art of Self-Indulgence (Paperback)

Let's not kid ourselves here, these recipes are just horrible! I understand that low-carb desserts are not going to be any and all what sugar/flour sweets are but the recipes I've tried from this book are literally inedible. "Maple Drops" (so dry I had to scoop them off the back of my throat with my finger), "Lemon Cookies" (unappetizing, hard, rubbery, gray-colored little hockey pucks), "Very Vanilla Waffles" (again, stomach-turning purple/gray in color and so dry they coated the back of the throat) were a total waste of expensive, special-order ingredients. The "Zero-Carb Waffle" is not so; eggs do have traces of carbs, too. The author touts that many of her "creations" are "full of healthy fiber"--what do you expect with a half-cup or more of psyllium husk in the recipes, the same substance as Metamucil! Maybe there is a good recipe in this book, but with the cost of the ingredients that I've wasted so far trying her recipes, I am putting this book away for good. I do recommend instead "500 Low Carb Recipes" by Dana Carpenter. Her book has a very short section of dessert/sweet recipes but they are pretty good and well worth it; and have been obviously tested before publishing. Plus you have many other recipes for snacks and meals making it well worth my money.

9 of 9 people found the following review helpful:

5.0 out of 5 stars A Satisfied Sweet Tooth, February 24, 2004

By 

Debra (Seattle, Wa. USA) - See all my reviews

This review is from: Low Carb Sweets: The Art of Self-Indulgence (Paperback)

Having been on low-carbs for several years, I was certain that there was no way to actually satisfy my sweet tooth, much less make some of my favorite desserts like the ones I have found in this book. Granted, the cookies aren't Milanos but the Macadamia Fudge had everyone at my party asking for the recipe. I love this book. I especially like the fact that the author tries to use healthy ingredients because that is essential in anything I give to my children. My latest family favorites are the strawberry pie and the cheesecake is soul satisfying. I keep trying new recipes and delighting my family, friends and myself. If you or your kids are raised on Twinkies, these recipes will take some getting used to.