Soy Desserts: 101 Fresh, Fun, and Fabulously Healthy Recipes

Overview

What if you could improve your health by eating a luscious espresso cinnamon cheesecake, a delicious key lime tart, or tantalizing chocolate truffles?
Well, now you can! Soy Desserts is the first cookbook exclusively devoted to desserts made with tofu, soy chocolate, soy milk, soy yogurt, and soy cheeses. In its pages you'll learn how to make and enjoy such delights as Raspberry Marble Tofu Cheesecake, Soynut Pecan Pie, Tofu Coconut Cream Pie, and Lemon Ginger Soy Ice Cream.Lauded as a miracle food, soy is ...
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Overview

What if you could improve your health by eating a luscious espresso cinnamon cheesecake, a delicious key lime tart, or tantalizing chocolate truffles?
Well, now you can! Soy Desserts is the first cookbook exclusively devoted to desserts made with tofu, soy chocolate, soy milk, soy yogurt, and soy cheeses. In its pages you'll learn how to make and enjoy such delights as Raspberry Marble Tofu Cheesecake, Soynut Pecan Pie, Tofu Coconut Cream Pie, and Lemon Ginger Soy Ice Cream.Lauded as a miracle food, soy is renowned for lowering the risk of breast cancer and heart disease, easing the symptoms of menopause, protecting against prostate cancer, and preventing digestive disorders. Additionally, soy provides the highest levels of protein available from a plant source, is an ideal source of complex carbohydrates, and is naturally low in sodium. Patricia Greenberg explains the many healthful benefits of soy and reveals how even the most decadent of desserts can be turned into a healthy treat using nature's healthiest bean.Soy Desserts shows how you can indulge in rich, sweet treats like Tofu Chocolate Almond Mousse, Soy Chocolate Raspberry Brownies, and Four-Layer Soy Yellow Cherry Cake with Soy Chocolate Cream Cheese Frosting and still maintain a healthy diet. It also includes helpful sections on buying, storing, and baking with soy products and getting the best nutrition from soy. Whether you're vegetarian, vegan, diabetic, lactose -intolerant, or just someone who wants to prepare tasty, health-promoting desserts, this is the cookbook for you.Soy Desserts includes mouthwatering recipes for:
  • Tasty Pies and Tarts
  • Scrumptious Cakes and Frostings
  • Delicious Quickbreads, Muffins, Brownies,
  • Bars, and Scones
  • Irresistible Candies and Cookies
  • Delightful Parfaits, Custards, Mousses,
  • Puddings, and Soy Ice Creams
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Editorial Reviews

Cooking Light
With these soy recipes, dessert could be the healthiest part of your meal.
Atlanta Journal
This one [cookbook] will become a favorite.
Atlanta Journal & Constitution
This one will become a favorite.
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Product Details

  • ISBN-13: 9780060393946
  • Publisher: HarperCollins Publishers
  • Publication date: 10/1/2000
  • Edition description: 1 ED
  • Pages: 176
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.73 (d)

Meet the Author

Patricia Greenberg, national spokesperson for the soy industry and author of The Whole Soy Cookbook, has always had a passion for food and cooking. She owns and operates the Fitness Gourmet, a successful catering and consulting firm focused on vegetarian and low-fat cooking classes, and is an expert in bringing a healthful approach to menu planning through plant-based organic foods. A professionally trained chef, she holds a B.S. in nutrition, has traveled extensively studying international cuisine, and is a frequent guest on national television programs. She is married and lives in Los Angeles.

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Read an Excerpt

Straberry Soy Layer Cake with Tofu Coconut Cream Frosting

This cake can only be described as heavenly. The slightly pink color of the cake layers is a beautiful contrast to the white frosting and coconut shavings. Since strawberries are readily available, you can whip up this dazzling dream cake all year long.

Makes 10 Slices

6 medium strawberries, plus 10 whole medium strawberries, for garnish
1 cup whole wheat pastry flour
1 cup soy flour
2 teaspoons baking powder
1/3 cup soft soy margarine
3/4 cup sugar or light granulated cane juice
1 whole egg
3/4 cup soy milk
1 teaspoon vanilla extract
1/2 cup strawberry jam
1 1/2 cups Tofu Coconut Cream Frosting (recipe follows)
  1. Preheat the oven to 350°F and grease and flour two 8-inch cake pans.-In the food processor, puree the 6 strawberries and set aside.
  2. In a large bowl, combine the flours and baking powder and set aside.
  3. With an electric mixer, beat the margarine and sugar together until creamy.
  4. Add the egg, beat well; add the strawberry puree, soy milk, and vanilla and beat until smooth.
  5. Gradually add the liquid mixture to the dry ingredients, combining well.
  6. Pour the batter into the greased pans and bake for 30 minutes.
  7. Cool until the cakes reach room temperature. Spread the strawberry jam evenly on one layer and top with the other layer.
  8. Frost with the Tofu Coconut Cream Frosting and garnish with the whole strawberries. Serve immediately.

This cake will keep, wrapped, in the refrigerator for 2 days.

Tofu Coconut Cream Frosting

Makes 11/2 Cups

8 ounces firm tofu
4 ounces soy cream cheese
1/2 cup powdered sugar
1/4 cup shredded, unsweetened coconut
  1. In a food processor, puree the tofu until smooth.
  2. Add the soy cream cheese and powdered sugar and beat until thoroughly combined.
  3. Add the shredded coconut and mix gently until thoroughly combined.
  4. Refrigerate for I hour before frosting, or store in the refrigerator in an airtight container for up to 1 week.

Soynut Butter Chocolate Brownies

Chocolate and peanut butter are another tried-and-true American classic. Using soynut butter, I am giving Reese's Peanut Butter Cups a run for their money.

Makes 10 Brownies

2 whole eggs
1 cup sugar or light granulated cane juice
1/2 cup whole wheat pastry flour
1/2 cup soy flour
1/4 teaspoon baking powder
3 tablespoons soft soy margarine
1/3 cup semisweet soy chocolate chips (5 ounces)
1/4 cup soynut butter
1/4 cup roasted soynuts
  1. Preheat the oven to 350°F and lightly grease an 8-inch round cake pan.
  2. In an electric mixer, cream the eggs and sugar until smooth.
  3. In a mixing bowl, combine the whole wheat pastry flour, soy flour, and baking powder and set aside.
  4. In a double boiler over medium heat, melt the margarine and chocolate chips, stir until smooth, and remove from the heat.
  5. A little at a time, add the chocolate mixture to the egg mixture and continue to beat. Add the soynut butter and thoroughly combine.
  6. Add the flour mixture to the chocolate mixture. Beat slowly and gradually increase speed until well combined.
  7. Fold in the soynuts, and pour into the prepared cake pan.
  8. Bake for 30 minutes. Let cool before removing.

Brownies can be stored in an airtight container for 3 days.

Soy Desserts. Copyright © by Patricia Greenberg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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