Most Helpful Customer Reviews
186 of 187 people found the following review helpful:
5.0 out of 5 stars
No Sugar - No Way, February 1, 2002
By A Customer
This review is from: Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat and Calories (Hardcover)
I am a chef and am more than a bit skeptical that anything that is low-fat not to mention low sugar could taste like a real dessert. Then I saw the review saying there was too much sugar so I figured the answer to the good reviews was that the author used sugar only to "call" the desserts low sugar. But because my mother has diabetes, my wife is on a diet and my chef association mentioned splenda was a good product I ordered the book. Here is what I found: 1. The desserts really do taste tremendous. In fact had I not made the "Heavenly Cheesecake" myself I would never have believed it had NO sugar and was so low in fat. My wife was thrilled at the meager 180 calories for a real piece. 2. I found MANY of the recipes actually did not have ANY sugar. The ones that did had teaspoons or tablespoons. When you bake regular dessert recipes you use CUPS. To have the appearance and taste of these with so liitle is unbelievable. 3. Portion sizes are real. 4. A few chocolate chips, a little lite topping - these are the ingredients that make these desserts taste great, not dietetic or weird like health food stuff. And still the calories are low. Last, I have looked at many books for desserts for diabetics. Some use other no-cal sweeteners which don't taste or cook well. Some use fructose and apple juice but those are still sugar. These recipes taste great and are truly low in carb (and sugar). I intend to use them for all my "special" clients (and me too)
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44 of 44 people found the following review helpful:
5.0 out of 5 stars
Best Desserts for Persons with Diabetes or Anyone!, December 18, 2001
By A Customer
This review is from: Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat and Calories (Hardcover)
This is the best book I have EVER found for desserts low in carb! I HAVE DIABETES AND I LOVE SWEET TREATS! It is soo hard to limit the cookies, cakes and other goodies, especially this time of year. In the past I tried (and usually failed) eating just a small amount of the usual treats so I could keep my blood sugar in check because most low sugar recipes taste too dietetic. (It is no fun watching everyone else get the good stuff!). I got this book on a recommendation from a diabetes educator just before Thanksgiving and I have been baking happily ever since! I saw the review about the lack of taste in the Cheesecake and had to write. My whole family loved it! They did not know it was low-fat or low in sugar and thought it was rich and creamy and sweet! I have also made the Pumpkin Custard, also great and REALLY low in carb and am addicted to the Deep, Dark Hot Chocolate. I have never had a better low sugar Chocolate Cake (great for birthdays) and the Applesuace Snack Cake has become a staple in my home. I look forward to a happy holiday eating my Chocolate Peppermint Cheesecake - a real piece (1/10 NOT the usual 1/16th of a cake) for only 22 gms of carb and 190 calories. To me that is a sweet and merry Christmas treat. I HIGHLY recommend this book to ANYONE looking for real tasting, WONDERFUL treats that are good for you without all the sugar and fat.
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33 of 33 people found the following review helpful:
5.0 out of 5 stars
fabulous cookbook, July 25, 2002
By A Customer
This review is from: Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat and Calories (Hardcover)
I bought this book last fall and HIGHLY recommend it. The desserts are very tasty (I used some of them for the holidays) and one of the things I liked most about the cookbook was that she goes into some details as to HOW she developed the recipe. This is invaluable to me because it shows me how to tweak my own family favorites. I appreciate that she found a good balance of maintaining taste and texture. One reviewer complained that a lot of the recipes still had sugar. Well, yeah, but the quantities are very very small amounts for a recipe (a tablespoon or two for an entire batch of cookies, for example) and is necessary to maintain the *texture* of the dessert--which keeps it from that icky dry fake taste that a lot of no-sugar/sugar-substitute recipes have. And best off all, she explains WHY she left it in there. I liked this book enough that I used it as a christmas gift to a diabetic family member.
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