Beatrice Ojakangas' Light & Easy Baking : More than 200 Low-Fat and Delicious Recipes for Cookies, Pies, Desserts, and Breads

Overview

From the author of more than a dozen wonderful cookbooks, including Light Muffins and Light Desserts, comes the must-have cookbook for making irresistible sweets and breads that are naturally low in fat. Beatrice does not believe in torturing a recipe to make it a pale, low-fat shadow of its former self. If a recipe can't be successfully adapted to a reduced-fat version, it's not in this book! Beatrice Ojakangas' Light and Easy Baking is filled with more than 200 recipes for cookies, cakes, cobblers, pies, ...
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Overview

From the author of more than a dozen wonderful cookbooks, including Light Muffins and Light Desserts, comes the must-have cookbook for making irresistible sweets and breads that are naturally low in fat. Beatrice does not believe in torturing a recipe to make it a pale, low-fat shadow of its former self. If a recipe can't be successfully adapted to a reduced-fat version, it's not in this book! Beatrice Ojakangas' Light and Easy Baking is filled with more than 200 recipes for cookies, cakes, cobblers, pies, muffins, and sweet and savory breads that have little fat, yet lots of character and flavor. Using substitutes such as fruit purees in place of shortening and low-fat dairy products instead of full fat, Beatrice presents hundreds of dazzling light choices. Mocha Chocolate Cake, Berry-Filled Sponge Cake Layers, Cranberry-Raisin Streusel Cheesecake, and Swedish Onion-Rye Bread are just a few of the selections that will make eating well a pleasure. Beatrice knows that if a baked good leaves you feeling deprived, then what's the point? And, always the teacher, Beatrice explains how she created these low-fat versions of America's favorite indulgences, so that readers can apply the same techniques to their own favorite recipes. The recipes' easy, accessible style, and clearly defined simple steps can make anyone feel like the world's greatest baker.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Ojakangas (Light Muffins; Quick Breads) fine-tunes the ingredient lists on some 200 baked goods (many already relatively low in fat) to bring them warm from the oven with a fat content well under 30%. Fruit pures and low-fat dairy products replace oils and other fatty ingredients without a loss of moisture or texture. Although Ojakangas's detailed instructions make these recipesand the shift in baking procedures some of the substitutions requireaccessible to home bakers, her precision elsewhere can be somewhat irritating. Nutritional counts are measured down to the hundredths and each recipe is strictly categorized (shaped, bar, drop, or twice-baked cookies, for example). Nevertheless, such recipes as Cocoa-Nutmeg Snickerdoodles, Swedish Almond Rusks and Cranberry-Raisin Streusel Cheesecake amply reward the home baker's persistence. Ojakangas is a reliable and inventive recipe writer: Mango Angel Pie (a meringue crust and an uncooked filling), Wild Rice Muffins, Icelandic Three-Grain Brown Bread, Crab and Vegetable Torte and a Swedish saffron-scented bread known as Saint Lucia Crown are examples of some of the unexpected pleasures in the collection. (Oct.)
Library Journal
The latest collection from the prolific Ojakangas (Light Muffins, LJ 5/15/95) includes new light desserts and muffins as well as lots of breads and other baked goods. Some are entirely new; others are lighter versions of favorite recipes. Ojakangas uses some nonfat dairy products and fruit purees to replace high-fat, calorie-laden ingredients, but she doesn't attempt to fiddle with rich, gooey treats such as fudgy chocolate brownies, believing some indulgences are best left unadulterated and reserved for special occasions. Ojakangas is a reliable and experienced baker, and her book is recommended for most collections. Tribole (Healthy Homestyle Cooking, Rodale, 1994) writes the "Recipe Makeover" column in Shape magazine. Here she presents lightened dessert recipes, with "before" and "after" nutritional analyses for the traditional version and the new one. Some of these seem to exemplify the type of "recipe torture" Ojakangas refers to and avoids-e.g., a Peanut Butter Cheese Pie that substitutes pureed nonfat cottage cheese for cream cheese, a gelatin-milk combination for heavy cream, and peanut butter and jam for butter in the crust. But if you need one more low-fat dessert book, readers on low-cholesterol diets may find Mile-High Sundae Pie and Triple-Layer German Chocolate Cake tempting, whether or not these deliver the taste of the real thing.
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Product Details

  • ISBN-13: 9780517701348
  • Publisher: Crown Publishing Group
  • Publication date: 10/1/1996
  • Edition description: 1 ED
  • Pages: 256
  • Product dimensions: 7.71 (w) x 9.53 (h) x 0.86 (d)

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