Have Your Cake and Eat It Too Cookbook - Low Fat Desserts

Have Your Cake and Eat It Too Cookbook - Low Fat Desserts is the perfect recipe book for those with a sweet tooth that don't want the high fat and calories associated with traditional desserts. You'll be amazed at the results of recipes like Chocolate Buttermilk Cake, Florida Orange Kiss-Me Cake, Browned Butter Tart Pastry, Strawberry-Rhubarb Streusel Pie, Orange-Walnut Biscotti, Baked Peaches in Phyllo Cups, and so many more low fat desserts. 


Format: Hardcover with dust jacket, 474 pages. 

Copyright: 1993. First edition 

Publisher: William Morrow and Company, Inc. 

Author: Susan G. Purdy 

ISBN: 9780688111106

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Additional Details

Description: Can dessert lovers have their cake and eat it, too? The answer is a resounding yes. Susan G. Purdy shows how to remove excess saturated fat and cholesterol from favorite desserts without giving up sweet tooth satisfaction. This groundbreaking cookbook unlocks the basics of kitchen science and the culinary wizardry behind low-fat desserts so that novice and experienced bakers can create these extraordinary delights. 

Low in fat but high in taste and style, Susan's amazing collection features you have to taste it to believe it creamy cheesecakes, souffles, festive layer cakes with creamy icings, elegant and inviting tarts, pies, crisps, strudel, cookies, biscotti, and ethereal fruit desserts. For tea, there are also quick breads, coffee cakes, scones, and biscuits; for breakfast, there are muffins, waffles, and pancakes. Sound too good to be true? Indulge yourself with Chocolate Buttermilk Cake, rich-but-easy Mocha Pudding Cake, sumptuous No-Bake Pineapple Cheesecake, Holiday Fruitcake, Steamed Apricot-Apple Pudding, Indian Pudding, Baked Peaches in Phyllo Cups, Almond-Hazelnut Madeleines, and tart Raspberry Mousse Angel Pie. 

Unlike other lowfat dessert cookbooks, Have Your Cake and Eat It, Too uses real, natural ingredients -- never manipulated or artificial substitutions. Precise incorporation of low-fat cheeses and yogurt, for example, eliminates the need for excess eggs and heavy cream with no loss of flavor or texture (but a dash of butter or cream is added if essential for taste, which always comes first). Learn Susan's innovative techniques for making flaky pie crusts and a never-fail unsinkable Chocolate Souffle. 

Each recipe includes a detailed nutritional analysis, advance preparation, and troubleshooting information. There's also a unique Light Touch note, which gives the percentage of calories from fat and compares Susan's low-fat version with the traditional high-fat recipe. There's helpful advice on ingredients and equipment, instructions for making substitutions, an explanation of the chemistry of fat and cholesterol, and a discussion of "fat theory." An extensive special index identifies fat-free, cholesterol-free, egg-free, gluten-free, and lactose-free desserts. 


Condition: Very good condition. 

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