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Saturday, June 14, 2008

Introduction from Splendid Low-Carb Desserts

All recipes are below 10 grams carbohydrate per serving and many are significantly less. Desserts are often by their very nature carbohydrate-filled, therefore, to make delicious, creative low-carb desserts that resemble their high-carb counterparts has become a bit of an art form in the low-carb world. Some people think it is simply not possible to duplicate high-carb desserts with great success, however, it is my hope that this book will change minds about that. I believe it really is possible for low-carbers to have their cake and eat it too!!!

Creating tasty, low-carb desserts has been a learning curve for me. This book contains some real breakthroughs, not the least of which is the Low-Carb Bake Mix, page 22 and Vital Oat Ultimate Bake Mix, page 20, which has enabled me to convert many high-carb desserts with ease. Now you can do the same with your own recipes. You will notice there are several confections. Often the sweet treat is not for company, but for us, to keep cravings for sugary treats at bay and to feel satisfied with our food on a daily basis. We do not need to feel deprived.

Desserts are one of the comfort foods in life and if you have a sweet tooth like mine, you will understand what I'm saying. The question is can one regularly have desserts and other legal treats, while trying to lose weight on a low-carb diet? The answer is really dependent on the individual. We are all different. My opinion is that it is possible; however, if you are going to have something sweet every day, make it with your main meal of the day and not something you snack on during the rest of the day. This will avoid insulin spikes. For others, something sweet in the house will call their name constantly, and for those folks, desserts will need to be an occasional indulgence. We all need a special treat sometimes, be it on weekends, be it on a special occasion like a birthday or a dinner party with friends. At restaurants, I have been known to quietly bring out my slice of cheesecake or other dessert at the end of a meal to have along with my tea. I have never been thrown out of a restaurant or even scolded. I simply explain if the waitress or waiter inquires, that it is a sugarless, low-carb dessert. Typically, there is no such thing on the menu, but this is bound to change.

After a light meal, it makes sense that a richer, more elaborate dessert would not be out of place and visa versa. Entertaining the low-carb way can now be done in style and without embarrassment of serving a dessert afterwards that is substandard. The higher fat content combined with the techniques shown in this cookbook makes for luxurious desserts that your company will no doubt enjoy and marvel at since they are sugarless, low-carb and often flourless. Look for many beautiful photos of desserts, etc. from all the cookbooks on our websites.

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