Because everyone deserves sweets! For the more than 20 million Americans who have diabetes, decadent desserts are no longer off-limits. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, pastry chef and diabetic Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now diabetics can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others.
|Publisher:||Pelican Publishing Company, Incorporated|
|Product dimensions:||7.20(w) x 10.10(h) x 1.20(d)|
About the Author
A caterer specializing in pastries, Stacey Harris was training to become a pastry chef at the Bidwell Culinary School in Pittsburgh, Pennsylvania, when she was diagnosed with diabetes. Rather than abandon her pursuits, she began to experiment with dessert recipes to make them more diabetic friendly. A member of the American Diabetes Association, Harris lives in Pittsburgh with her husband.
Most Helpful Customer Reviews
I've used this cookbook at least once a week over the past year. It serves my comprehensive cooking and baking needs, as there are different health requirements and tastebuds in my household. There is something for everyone in this cookbook, from plain to elegant. The chapters on alternative natural sweeteners and descriptions of and how to blend and use various flours prove especially helpful. The net carb counter chapter has saved me so much guesswork! This author has taught me how to master modifying recipes to be healthier as well as still delicious. It has become instinctive! Whether I need to bake healthy bread or pie crust from scratch, make boxed cake mix healthier—or creme brûlée, panna cotta, pavlova or a chiffon cake from scratch—The Diabetic Pastry Chef cookbook is my trusty kitchen companion.
After reading the overview and expecting some real good recipes from an actual pastry chef I was disappointed after receiving this as a Christmas gift. It had a lot of "Sandra Lee" style recipes. Some using boxed cake mixes and brownie mixes and no real tips on how to cut out sugar or substitute ingredients to cut back on total carb intake. Alot of recipes still had a high total carb content and at least half of it sugars. Wouldn't really recommend this to anyone I know trying to enjoy desserts while cutting out sugars.