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Imagine being on a diet and starting the day with a pecan waffle, snacking on Macadamia Fudge and finishing dinner with Chocolate Crème Brulee-- and still staying on a low-carb, healthy and slimming routine.
Impossible?
Not since the release of the revolutionary new cookbook "Low-Carb Sweets and The Art of Self-Indulgence" by Sharon Allbright.
This author spent four year of research to break the "deprivation-barrier" of low-carb dieting and managed to eliminate sugar and flour by replacing them with delicious, health-building ingredients.
The former health columnist came up with more than 80 groundbreaking desserts to "diet for." The best news is that these indulgences are not only delicious, but also high in protein, rich in fiber and contain less than five grams of carbohydrates. This is an extraordinary feat, considering that a regular piece of chocolate cake can contain as many as 60 grams of carbohydrates.
The 216 pages of sweet creations range from waffles to pies and contain not a smidgeon of ingredients that cause sugar binges or weight gain. Some of these recipes have even been tested by diabetics who were delighted to report that the treats didn’t raise their blood sugar levels.
The "Zero Carb Waffle" is a "breakfast wonder" with more protein than two eggs and boosts your fiber intake beyond that of two pieces of whole-wheat toast.
According to the author, "These recipes are not only simple to make but also time friendly." In fact, the Macadamia Fudge can be put together in less than five minutes, in case of an emergency "chocoholic attack!"
This project has been a long labor of love for Allbright, who confesses, "I love sweets-- but eating old-fashioned flour and sugar-filled desserts caused uncontrollable binges, blood sugar plunges and of course, weight gain."
The second segment of this unique book, "The Art of Self Indulgence," came to light through the author’s experiences with this seemingly utopian eating style. "It turns out that years of dieting can make one feel guilty eating sweets-- healthy or not," reports the new "Queen of Low Carbs"
Tips on breaking barriers of self-denial make this not only a soul-satisfying cookbook, but also a plan that can transform dieting to a "sweeter way of life."
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By Love2Shop (Pittsburgh, PA)
Don't listen to that complainer - this book is amazing! I've been doing the low carb thing for about 2 years and I don't know how I made it without this book! The recipes are easy and yummy. All of the more "special" ingredients can be bought for reasonable prices on www.purityproducts.com.
The Poppy Seed Lemon Cookies that other person complained about are AMAZING with fresh lemon zest (that person must be a lousy baker!). When you try the zero carb waffles, you'll feel like you're cheating! The Cheesecake Pie is insane (hint - add some strawberries on top). Everyone will love the spiced walnuts too. I've even taken some of the ideas and come up with new recipes.
If you take your low carb diet seriously and miss baking, this book is for you. No overly expensive ingredients either. Thanks for a great book, Sharon. Please write some more for us!
By J. A. Medina (Carpinteria, CA)
As someone currently following the reduced carb lifestyle....I love this book. Tonight I made the Walnut Streusel Muffins and served them with coffee to my non-carb watching family. Yep, they had no idea that they were eating something first of all that was healthy and second of all, sugar-free and only 2.5 carbs. I have so many favorites in this book that I could not choose only one favorite. I was pleased that with buying a few key ingredients you can make almost all the recipes in the book. The author gives a very clear description of exactly what ingredients you need to begin this fun journey. I learned quite a bit about soy powders and the different types. I could not say enough things about this book!
By ps (ny United States)
have loved every recipe that I've tried hope the author comes out with another book
By Jen (Chicago, Il USA)
The recipes were the pits. They consist of hard to find ingredients. When you finshed reading the recipe it didn't even sound like it would be satisfying. The recipes call for flaxseed and psyllium for baking. I think psyllium is one of the main ingrediants in Metamucil. What are flaxseeds? Sorry that does not spark my appetite. This is just my personal opinion.
By Shopper in Richmond (Richmond, VA)
I was disappointed with this book. A limited ingredient list is used over and over in some uninspiring combinations; nearly every recipe relies on either soy protein powder or whey protein powder, and neither one in my experience results in desserts that taste like *the real thing*.
The only two sweeteners used are sucralose and stevia. No mention is made of other popular sugar alcohols like maltitol, xylitol, and erythritol. The book was published in Feb. 2003, maybe these sweeteners weren't as readily available then...
At present you can find better recipes and learn more about new low-carb products by going online.
Buy Low-Carb Sweets: And the Art of Self-Indulgence Now
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