Soy Desserts: Fresh, Fun, & Fabulously Healthy Recipes [Hardcover]

Patricia Greenberg (Author)

Book Description

Publication Date: October 17, 2000

What if you could improve your health by eating a luscious espresso cinnamon cheesecake, a delicious key lime tart, or tantalizing chocolate truffles?Well, now you can! Soy Desserts is the first cookbook exclusively devoted to desserts made with tofu, soy chocolate, soy milk, soy yogurt, and soy cheeses. In its pages you'll learn how to make and enjoy such delights as Raspberry Marble Tofu Cheesecake, Soynut Pecan Pie, Tofu Coconut Cream Pie, and Lemon Ginger Soy Ice Cream.Lauded as a miracle food, soy is renowned for lowering the risk of breast cancer and heart disease, easing the symptoms of menopause, protecting against prostate cancer, and preventing digestive disorders. Additionally, soy provides the highest levels of protein available from a plant source, is an ideal source of complex carbohydrates, and is naturally low in sodium. Patricia Greenberg explains the many healthful benefits of soy and reveals how even the most decadent of desserts can be turned into a healthy treat using nature's healthiest bean.Soy Desserts shows how you can indulge in rich, sweet treats like Tofu Chocolate Almond Mousse, Soy Chocolate Raspberry Brownies, and Four-Layer Soy Yellow Cherry Cake with Soy Chocolate Cream Cheese Frosting and still maintain a healthy diet. It also includes helpful sections on buying, storing, and baking with soy products and getting the best nutrition from soy. Whether you're vegetarian, vegan, diabetic, lactose -intolerant, or just someone who wants to prepare tasty, health-promoting desserts, this is the cookbook for you.Soy Desserts includes mouthwatering recipes for:Tasty Pies and TartsScrumptious Cakes and FrostingsDelicious Quickbreads, Muffins, Brownies,Bars, and SconesIrresistible Candies and CookiesDelightful Parfaits, Custards, Mousses,Puddings, and Soy Ice Creams

Editorial Reviews

Review

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

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

About the Author

Patricia Greenberg, national spokesperson for the soy industry and author of The Whole Soy Cookbook, has always had a passion for food and cooking. She owns and operates the Fitness Gourmet, a successful catering and consulting firm focused on vegetarian and low-fat cooking classes, and is an expert in bringing a healthful approach to menu planning through plant-based organic foods. A professionally trained chef, she holds a B.S. in nutrition, has traveled extensively studying international cuisine, and is a frequent guest on national television programs. She is married and lives in Los Angeles. --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Hardcover: 176 pages
• Publisher: William Morrow Cookbooks (October 17, 2000)
• Language: English
• ISBN-10: 0060393947
• ISBN-13: 978-0060393946
• Product Dimensions: 9.2 x 7.3 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 3.6 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #1,762,219 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:

5.0 out of 5 stars Amazing Soy, November 26, 2000

By 

Chul Lee (Syracuse, NY USA) - See all my reviews

This review is from: Soy Desserts: Fresh, Fun, & Fabulously Healthy Recipes (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.

13 of 13 people found the following review helpful:

5.0 out of 5 stars Happy! Happy! Soy! Soy!, January 25, 2001

By A Customer

This review is from: Soy Desserts: Fresh, Fun, & Fabulously Healthy Recipes (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!

8 of 8 people found the following review helpful:

1.0 out of 5 stars Good idea, terrible result, June 7, 2003

By 

L. Busch (Somerville, MA USA) - See all my reviews
(REAL NAME)   

This review is from: Soy Desserts: Fresh, Fun, & Fabulously Healthy Recipes (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.