Let Them Eat Cake Cookbook

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Description: With the latest and last word on fat- and cholesterol-reduced baking, Purdy offers a second innovative collection of dazzling desserts that will pass any taste test. No one will ever guess these winners are low in fat because they are so high in flavor and style. Cream Cheese Marbleized Brownies, Banana Split Pie, Drop-Dead Chocolate-Espresso Mousse Cake, and Fresh Orange Wedding Cake are just a few of the sinfully rich treats Purdy thought would be impossible to lighten without losing their lusciousness. 

But lighten them she did. Without sacrificing taste or texture, she has dramatically cut excess saturated fat, cholesterol, and even some calories (hard to do when reducing fat), while using only natural ingredients -- no artificial sugar, fat, or egg substitutions. Purdy's secret lies in her carefully formulated, home-tested recipes that retain a little of the good stuff (butter, eggs, chocolate) but cut back on quantities, substituting such easily available low-fat ingredients as yogurt, light cream cheese, cocoa, and fruit. 

All your favorite -- once forbidden-indulgences are here: homey treats for the cookie jar (Chocolate Chip, Peanut Butter, and Oatmeal- Raisin-Walnut Cookies); classic bars (Luscious Lemon Squares, Berry Bars with Streusel Topping); comforting cobblers, crisps, and crumbles; divine pies (Mississippi Mud Pie, Pumpkin Chiffon Pie); meltaway cakes (Madly Moka Cheesecake, Orange Bundt Cake); and puddings you wish Mom had made (Upside-down Apple Bread Pudding with Bourbon Cream Sauce, Homemade Chocolate Pudding). You'll be tempted to try all seven quick-rising holiday yeast breads, as well as the fast, fresh fruit desserts, sorbets, Tiramisu, Burrito Blintzes, and Tortilla Tarts. You will find everything you need to fill, frost, glaze, and decorate your creations. If you are like the rest of us, you'll especially enjoy Oops! What Do I Do Now? with dozens of tips and tricks to mask "mistakes" and transform the unexpected into the irresistible. 

Purdy's recipes are clearly written, easy to follow, and include a nutritional analysis as well as notes on advance preparation. A Light Touch section with each recipe details her fat reduction technique and compares the low-fat recipe to a classic high-fat version. Look for helpful advice on equipment and pan substitutions as well as the full skinny on ingredients and how they relate to successful low-fat baking. 

A special index of selected recipes will appeal to cooks seeking treats for kids, gifts from the kitchen, seasonal holiday specialties, or desserts that are cholesterol free, lactose free, lower in sugar, and/or gluten free. 

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Condition: Good condition.