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Soy Desserts: Fresh, Fun, & Fabulously Healthy Recipes Hardcover – October 17, 2000

7 customer reviews

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"The Oxford Companion to Wine"
The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. See Details

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Editorial Reviews


“With these soy recipes, dessert could be the healthiest part of your meal.” (Cooking Light)

“This one will become a favorite.” (Atlanta Journal & Constitution)

Excerpt. © Reprinted by permission. All rights reserved.

Tofu Orange Creme Brule - Makes 6 Custards

My fellow chefs said it couldn't be done, but this simple tofu creme brule worked the first time I tried it. Feel free to use a variety of citrus fruits; they are all interchangable here.


Six 3-ounce ovenproof custard cups or individual souffle dishes

1 1/2 pounds firm tofu

1/4 cup sugar or light granulated cane juice

2 teaspoons orange extract

Zest of one orange

6 teaspoons brown sugar


1. Preheat oven to 350

2. In a food processor or blender, puree the tofu until smooth. One at a time, while blending, add the sugar, orange extract, and orange zest.

3. Pour the tofu mixture evenly into the custard cups and bake 20 minutes

4. Cool completely and refrigerate until ready to serve.

5. For serving, preheat the broiler. Sprinkle 1 teaspoon brown sugar on each custard and set under the broiler for 1 minute or until browned.

6. Remove from oven, and serve immediately.

Nutrient Analysis

Calories 127

Protein 8.9 g

Carbohydrate 13 g

Fat 3.7 g

Fiber .4 g

Cholesterol 0

Sodium 9.5 mg

Soy Chocolate Raspberry Brownies -Makes 10 Brownies

These soy chocolate raspberry brownies are so chocolaty and satisfying, I call them the dessert to "live for." The fat and calories are so low, but they still have that luscious mouth feel that you expect from chocolate. Serve with raspberry sauce for a little extra sweetness.


1/2 cup whole wheat pastry flour

1/2 cup soy flour

1/4 teaspoon baking powder

2 whole eggs

1 cup sugar or light granulated cane juice

3 tablespoons soft soy margarine

1/3 cup semi sweet soy chocolate chips

1/4 cup raspberry jam


1. Preheat the oven to 350

2. In a mixing bowl, combine the wheat flour and soy flour and baking powder and set aside.

3. In an electric mixer, cream the eggs and sugar until smooth.

4. In a double boiler over medium heat, melt the margarine and chocolate chips, stir until smooth, and remove from the heat.

5. Add the chocolate mixture to the egg mixture a little at a time, and continue to beat.

6. Slowly incorporate the flour into the liquid mixture. Beat slowly, and gradually increase speed until well combined.

7. Fold in the jam and pour into the prepared cake pan.

8. Bake for 30 minutes. Let cool before removing.

Brownies can be stored in an airtight container for 3 days

Cooking Note These can be cut into the traditional squares, or baked in a round pan and cut into decorative wedges

Nutrient Analysis

Calories 234

Protein 4.7 g

Carbohydrate 37 g

Fat 9 g

Fiber 2 g

Cholesterol 42 mg

Sodium 71.5 mg


Product Details

  • Hardcover: 176 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (October 17, 2000)
  • Language: English
  • ISBN-10: 0060393947
  • ISBN-13: 978-0060393946
  • Product Dimensions: 7.4 x 0.7 x 9.1 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 3.1 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #4,343,123 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By Chul Lee on November 26, 2000
Format: Hardcover
I tried Ms. Greenberg's tofu pumpkin cheese cake for this Thanksgiving. I was skeptical about the recipe even when I was baking it. I mean come on, soy cream cheese and tofu instead of real cream cheese and eggs? On top of those two ingredients the recipe called for soy margarine for the Graham cracker crust. But I decided to give it a try. In case it wouldn't turn out nice, I had a frozen pie in the freezer as a back up. But eureka! Even the batter tasted so good. (There are no raw ingredients like eggs in this recipe, so I tasted the batter.) I put it in the oven. To my surprise, it turned out to be a wonderful dessert. Everyone loved it although not everyone at the table was exactly a devoted fan of traditional pumkin pies. When I broke the seal of silence and told the guests what the ingredients were, they were absolutely speechless. Try it, and see the amazing results yourselves. The texture may not be as firm as regular cheese cake, but I liked that silky smooth texture. After all, one could always call it a tofu creamy mousse or something. But if you prefer firmer texture, I think, you can add some more tofu.
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14 of 14 people found the following review helpful By A Customer on January 25, 2001
Format: Hardcover
This cookbook is wonderful! I was impressed by the design of the book - sharp, modern and visually tasty--a great grapic analog to the deliciousness of the desserts. The recipes have a lot of variety, are very satisfying, are much healthier than their traditional counterparts, and are easily made with items that are staples in almost any vegetarian household. As a self-professed dessert fiend who was at a loss about what to do for tasty, healthy vegetarian desserts, I am glad to have the Soy Desserts cookbook to satisfy my dessert jones. Allow me to paraphrase Ren and Stimpy: Happy! Happy! Soy! Soy!
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8 of 8 people found the following review helpful By L. Busch on June 7, 2003
Format: Hardcover
This book must have been rushed to press with very little, if any, testing. The author clearly recycled existing conventional recipes, substituting some soy flour in place of wheat flour. To truly succeed in baking with soy ingredients, you need to compensate for the taste and behavior of the soy flour. In my experience making these recipes, they all need adjusting and doctoring. She routinely leaves salt and vanilla out of the recipes, or calls for much too little salt. They generally lack flavor.
Additionally, the table of contents and index are next to useless. Every recipe is named "Soy something-or-other" which makes it tedious to find what you're looking for. I was thrilled to find this book initially, but am now beyond disappointed with it. If I feel like baking something new, I might look at this book, but I never bake from it. I find better recipes for free on the web.
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12 of 17 people found the following review helpful By Patricia Greenberg on October 11, 2000
Format: Hardcover
Whether you are an experienced cook, or just starting out, Thisbook contains over 100 delicious and easy dessert recipes for you toenjoy. All of the items should be recognizable to you. They are basedon classical dessert recipes, taken from a wide variety of cuisines,substituting your old favorites with soy based ingredients.
I am anutritionist, trained chef, and cooking teacher, working with soy forover 15 years. I am still amazed at what soy can do. You may becompletely new to the world of soy products or you may be familiarwith some forms, but not with others. You can experiment with your ownrecipes by following the suggested guidelines throughout the book, andthere is a source guide that will help you obtain all the differentproducts available today. My personal favorites are the "NewYork" Tofu Cheesecake, and the Soy Chocolate Truffles.Nutritionalanalysis are listed at the bottom of each recipe for yourconvenience.
...Health and Happiness Always! Patricia Greenberg
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