Rating: 
Summary: No Sugar - No Way
Review: 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)
Rating:
Summary: An important tool for managing one's health
Review: I am a diabetic and have cornary artery disease. With that said, according to my Doctors, I am healtier now than I have been in 20 years. The reason, I decided to take charge of my life and be responsible for being over weight and unhealthy.
That meant finding the tools so that I could manage my health and still enjoy eating. This cook book is an important tool. Just try the Unbelievable Chocolate Cake on page 87 and make the Chocolate Cream Frosting on page 135. I didn't think I would ever enjoy chocolate cake again but now I have. I highly recommend this book. It fits my South Beach life style. By the way I have lost 31 pounds since April 1, 2004. Bon Appetite.
Rating:
Summary: The Best Ever
Review: I bought this book because with the holidays coming up, I wanted to be able to enjoy desserts without weight gain. This book is awesome! The recipes are easy, use normal ingredients, and taste wonderful. At the front of the book she provides a shopping list of the items you should keep on hand. If you're concerned about your health, buy it, and buy extra's for all your friends and family as gifts!
Rating:
Summary: fabulous cookbook
Review: 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.
Rating:
Summary: Unbelievable Desserts made with Splenda
Review: I have tried three recipes so far. The Pumpkin Streusal Cheesecake is outstanding and the Pumpking bars are excellent. I didn't care for the apple muffins. I would highly recommend this book for anyone who wants to or has to lower the sugar in their diet. This is excellent for people who have had gastric bypass surgery.
Rating:
Summary: The Best No Sugar Desserts That I Have Ever Tasted
Review: I highly recommend this book to all those who enjoy great tasting desserts. The fact that these desserts have no sugar is AMAZING. So far, I have made seven different items from the book and they have all turned out wonderfully.
Rating: 
Summary: Not what I had hoped for...
Review: I suppose it's a good book in it's own right, but I bought it with the hopes of finding some good low carb dessert recipes. Instead what I found are recipes that are low sugar, not the same thing at all. In addition to cutting the sugar out, she seems to concentrate on cutting a lot of the fat out of the recipes, which tends to add carbs in some form. If you're on Atkins, this is not the book for you. There are a few recipes that are lower carb, but nothing that I couldn't get from straight Splenda=Sugar substitutions, and often not even with as good of results. Custard and cheesecake are 2 that pop to mind that are simple enough to do straight substitution without sacrificing flavor or texture. I didn't need to pay for this book to get those recipes. All in all, rather a disappointment.
Rating:
Summary: Sweet and Smart
Review: I tried the recipe for "Sour Cream Chocolate Chocolate Chip Muffins". They were incredible! Everybody loved them and had no idea that they were low-fat and sugar-free.
Rating:
Summary: Love this book!!!
Review: I was looking for a low calorie, great food cookbook and I found it. I hope to see more books like this one!!!!
Rating:
Summary: An excellent diet dessert book
Review: I'm very glad to have discovered this book, as I don't want to be on a long-term diet and not eat any desserts at all. I have made many of the recipes. Most are easy to make and taste delicious. (The cheesecakes are outstanding.) The author has avoided the current trends of reducing/replacing sugar _or_ reducing/replacing fat--her recipes reduce sugar _and_ fat. I do have two comments/suggestions about this book. First, the author routinely uses semisweet chocolate chips for recipes that simply require melted chocolate. I would much rather have the chocolate quantity stated by weight. Frankly, if there are any chips left over--and there always are--I eat them till they're gone. (Not a great way to reduce calories.) I don't do this with block chocolate. In any case, it would be convenient for all cooks who don't keep chocolate chips on hand. Second, the author gives choices between using fresh egg whites and commercial egg substitutes. Although the substitutes are convenient (and don't require throwing out egg yolks), the substitute I tried made baked goods horribly rubbery and rather strange tasting. I recommend using real egg whites. Oh, and one last request--I'd like to see a recipe for diet chocolate mousse! Surely it can be done?
| 
