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Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales Paperback – June 7, 2011


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Product Details

  • Paperback: 240 pages
  • Publisher: Clarkson Potter (June 7, 2011)
  • Language: English
  • ISBN-10: 0307719200
  • ISBN-13: 978-0307719201
  • Product Dimensions: 7.5 x 0.7 x 9.1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #868,358 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Recipe Excerpt: Chocolate Peanut Butter Cups
Serves 4
Per serving : 220 calories , 12 grams fat

My mother used to make individual chocolate cakes for me and my playmates. Each having our own made us feel extra special. Years later, I dusted off her recipe to prepare for old friends, adding a peanut butter center for a sweet-salty twist.

Ingredients
Nonstick pan spray
1⁄3 cup semisweet chocolate chips
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoons plain nonfat Greek-style yogurt
1 tablespoon liquid egg substitute
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened Dutch-processed cocoa powder
1 tablespoon all-purpose flour
2 egg whites from large eggs
1⁄3 cup sugar
4 teaspoons reduced-fat peanut butter, smooth or chunky, preferably natural style

Instructions
Preheat the oven to 400°F with a rack in the center position. Coat four 4-ounce ramekins or muffin cups with pan spray. If using ramekins, set them on a rimmed baking sheet.

Melt the chocolate, butter, and 1 ½ tablespoons water in a double boiler, or in a microwave oven, until you can stir the mixture smooth. Whisk in the salt, yogurt, egg substitute, and vanilla. In a small bowl, stir together the cocoa powder and flour.

Using a standing mixer fitted with the whisk attachment, beat the egg whites on high speed until they are foamy. (Alternatively, use a handheld electric mixer.) With the mixer running, gradually add the sugar, a few teaspoons at a time. After all of the sugar is in, continue to mix until soft, glossy peaks form, curling over when you lift the beater.

Fold the chocolate mixture into the egg whites until mostly combined. Sift half of the cocoa mixture over the top and fold it in with a spatula. Once it is mostly incorporated, sift the remaining cocoa mixture over the top and fold until it is incorporated.

Spoon 1/4 cup of the batter into each prepared ramekin. Place 1 teaspoon of the peanut butter in the center of each one, and cover the peanut butter with a heaping tablespoon of batter.

Bake for 15 minutes, or until a toothpick inserted into the cake (not the center) comes out clean. Set the ramekins on a wire rack and let them cool for several hours. To serve: Serve the cakes in the ramekins. If you used muffin cups, unmold them before serving.

Store any leftover peanut butter cups, tightly wrapped, at room temperature for up to 24 hours.

Make ahead! The filled but unbaked cakes can be refrigerated, covered, for up to 3 days before baking. Place in the preheated oven directly from the refrigerator and increase the baking time to 20 minutes.

Review

“Filled with tips and tricks for making baking less difficult and less caloric, Sweet & Skinny leads the reader through the potential minefields that so often pepper dessert books. Absolutely recommended for any lover of baked foods, and especially for those who battle needless guilt and anxiety. Brava.” 
—JAMES PETERSON

“Only Marisa Churchill has been able to integrate low-fat recipes while still using traditional technique, and more important, without sacrificing flavors. A must!”
—HUBERT KELLER

“I always loved Marisa’s desserts—they were perfectly balanced and never too sweet but full of flavor. With the added bonus of lower fat, this book is sure to please all dessert makers”.
- ELISABETH PRUEITT, Chef/Co-Owner of Tartine Bakery & Café and author of Tartine

More About the Author

Marisa's love of cooking began early in life. As a young girl she cooked in the kitchen with her Greek grandmother. Under her loving guidance, Marisa learned how to cure her own olives, make homemade breads, pastries, and a wide variety of authentic Greek dishes.

In 1999 Marisa decided to turn her life-long passion for cooking into a career. She graduated from the California Culinary Academy, and then furthered her education in advanced pastry skills at the Culinary Institute of America at Greystone. Marisa has worked in some of San Francisco's most notable restaurants: Rubicon, The Slanted Door, Ame, LuLu and Yoshi's. Food critic Michael Bauer has called her "one of the cities top pastry chefs."

Marisa's work has been featured in Food & Wine, Bon Appetit, the San Francisco Chronicle, and has received high praise from Food Arts, and Master's of Food & Wine. Her work has also been televised on the Food Network, Top Chef, NBC, Fox, Tokyo TV, Better TV, KRON, and View from the Bay.

In her premiere cookbook, Sweet & Skinny, Marisa uses her years of experience as a pastry chef, and passion for health and fitness, to create a variety of mouth watering low-fat desserts. From American classics, to desserts in under 30 minutes, there are recipes certain to satisfy everyone's needs.

For more information about Marisa Churchill visit www.marisachurchill.com

Customer Reviews

4.6 out of 5 stars
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See all 14 customer reviews
This is a must have book for bakers, or anyone trying to be healthy.
life lover
So if you also love desserts without the guilt and all the extra added calories, this is it!
Ivy Liacopoulou
"Sweet and Skinny" is a great cookbook, and not just for those looking to eat healthier!
Debra Georghiou

Most Helpful Customer Reviews

12 of 13 people found the following review helpful By Jenny on July 17, 2011
Format: Paperback
I will admit to being a bit skeptical. I have seen too many low-fat or low-calorie dessert cookbooks that take abundant advantage of tasteless items like Cool Whip Free and artificial sweeteners. Instead, Marisa Churchill plays with texture and flavor and freshness and creates elegant, tasty desserts that you wouldn't even have to excuse to your guests.

First I made the Buttermilk Panna Cotta with Berries. I used local blackberries I bought at a market in Brevard, NC, that were just dying to be treated with respect. I also finally accomplished my goal of substituting agar agar powder for gelatin with a good result. Gelatin is a pretty frequent ingredient recipe throughout the book to help with mouth feel without adding fat, but as a vegetarian I don't eat it. Luckily there are sea-vegetable substitutes.

The second recipe I made was the Deconstructed Key Lime Pie. I tweaked a few things there too, since I had a whole bottle of key lime juice, I went straight (and it was tart!). I don't miss the crust. Would anyone? I also just left the gelatin out of the egg whites for the topping, since I was going to be serving it right away.

I had my eye on several recipes in the cookbook that I plan to make at a later date, and was largely constrained by a feeling of seasonality, but damn if that pear and chocolate gingerbread upside down cake from the holiday section not call my name! The recipe I have dogeared to try in the not too distant future are the strawberry-black pepper meringues.

I'm looking forward to making more out of this book, and adopting some of the tricks in some of my usual recipes.
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5 of 5 people found the following review helpful By NH Wifey on September 13, 2011
Format: Paperback Verified Purchase
My husband and I recently started a life changing eating regime to reduce calories but not deprive us of deserts or sweets. This cookbook fulfills this desire with some terrific desert recipes that are easy to make and lite on calories.
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3 of 3 people found the following review helpful By Dee on August 10, 2011
Format: Paperback Verified Purchase
This cookbook is wonderful! I am so glad I got it. I even mailed it to the author for an autograph! The condition was great as promised and it was delivered in a timely manner. Altogether, I am very pleased with my experience!
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2 of 2 people found the following review helpful By Michael Blonsky on March 28, 2012
Format: Paperback Verified Purchase
This is the book that serial "snackers" should keep in their kitchen. Sweet tooth? Crave that post-dinner snack? Who says it has to be laden with fat and calories? Marisa does an amazing job of starting simple with enough background material on the ingredients and techniques (with lots of beautiful photographs) and then proceeds to give you a bunch of classics (skinny style of course) and a number of amazing "show off" deserts for parties and the holidays. Being completely honest, I am not much of a baker. Nonetheless, the pictures and descriptions in the book made me actually prepare a number of these dishes to share with friends and family (a numer of whom are diabetic). This is a great book for guys who want to impress the women in their life as the recipes are easy to follow and you can tell your date that she won't be blowing her diet when she indulges in your "creation"... Thanks Marisa!
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1 of 1 people found the following review helpful By Ivy Liacopoulou on June 25, 2012
Format: Paperback
Amazon took a little longer than originally promised to deliver to Greece, where I live but it was worth the wait, as this cookbook is everything I was looking for. This cookbook is perfect for me and my family as we all have a sweet tooth and although I cook low fat meals, I didn't know about browned butter and about some other techniques to make low-fat desserts. So if you also love desserts without the guilt and all the extra added calories, this is it! My children hate low-fat desserts and whatever I made was a success and most of all they LOVED them. They didn't even realize they were low-fat desserts.
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1 of 1 people found the following review helpful By Allison Wagner on April 8, 2012
Format: Paperback
This book is amazing - I love sweets but I'm very picky about what I eat because I want to feel good too. With these recipes I can have both! I can enjoy the sweeter side of my eating and not have to feel crappy afterwards. I love to stay healthy and I'm also often finding myself intimidated by the world of cooking. The pictures and the step-by-step layout really make me feel comfortable. I love it and am eagerly awaiting the sequel!
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1 of 1 people found the following review helpful By life lover on April 8, 2012
Format: Paperback
Finally a book for everyone , as someone who is already skinny, I was actually drawn to this book not to lose weight but to enjoy healthier desserts. I am so pleased to see that this book cuts down on fat and calories by using natural and good for you ingredients. I feel good about giving my husband and kids desserts from Sweet & Skinny. This is a must have book for bakers, or anyone trying to be healthy.
PS. This book makes a great gift for anyone who already has everything. I have given out several already this year and my friends love it.
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