Rating: 
Summary: Like Goodies, But Can't Eat Fat?
Review: A heart problem requires that I eliminate fat from my diet. This book allows me to contine eating a lot of yummy bakery products. I have used a variety of the included recipes, and have been quite pleased. Its great to have delicious, fresh scones for breakfast that contain not a bit of cholesterol or fat in them.
Rating: 
Summary: Great for those who love to bake but hate to gain weight!
Review: As a baking fanatic, I was in search of a cookbook that would allow me to continue baking, while not expanding my waistline in similar proportions. This book is the answer! I was somewhat skeptical at first...as I am a firm believer in shortening and sugar. But Ms. Woodruff's book is filled with delicious recipes! I was thoroughly surprised, and very happy. I make a different muffin recipe each week, and bring these low-fat muffins to work as breakfast all week long (sure beats Pop-Tarts or hi-fat muffins). A favorite is the Mandarin Orange Blueberry muffins. And for cookies, the Butterscotch Crisps are sure to satisfy the sweet tooth in all of us. I can't wait to purchase Ms. Woodruff's OTHER cookbooks!
Rating:
Summary: A superb book for bakers!
Review: As a baking fanatic, I was in search of a cookbook that would allow me to continue baking, while not expanding my waistline in similar proportions. This book is the answer! I was somewhat skeptical at first...as I am a firm believer in shortening and sugar. But Ms. Woodruff's book is filled with delicious recipes! I was thoroughly surprised, and very happy. I make a different muffin recipe each week, and bring these low-fat muffins to work as breakfast all week long (sure beats Pop-Tarts or hi-fat muffins). A favorite is the Mandarin Orange Blueberry muffins. And for cookies, the Butterscotch Crisps are sure to satisfy the sweet tooth in all of us. I can't wait to purchase Ms. Woodruff's OTHER cookbooks!
Rating:
Summary: A must for people who want to learn how to bake low fat.
Review: Both my wife and I found the recipes WORKED the first time without changes or problems! I was amazed at the different secrets she has for making baked goods lowfat, yet they were still flavorful.We are using her ideas to change our favorite recipes to lowfat. It's a great resource!
Rating:
Summary: Great book -- vegans and vegetarians will appreciate it!
Review: Each chapter is based on a set of recipes using on fat replacers: prune puree, dairy, mashed vegetables, etc. There's one recipe per page, with some small space for notes at the bottom. It also provides nutritional info. There are some whimsical food drawings scattered through the book. In other sections of the book there are tips for how to convert family favs to lower fat versions. It also explains why the oven temps and cooking times are sometimes lower than "normal," and how to best use the correct flours to avoid dry or hard results. (ex: whole wheat cake/pastry flour and not all-purpose for airier results, caution not to overmix so the dough doesn't get tough). Although care is needed to produce moist, properly cake-y cakes and cookie-y cookies with the right texture, all you need to do is just be careful about following the directions. There are some already vegan versions and changing the others is usually a matter of trading egg whites for something like Ener-G egg replacer. Not a big hassle compared to coverting other recipes in other books. This is baking from scratch, so there will be some time taken up with measuring. If you prefer your baking to be more of a "just add eggs and water to a mix" type you aren't going to be happy with the longer ingredient lists measuring out tiny amounts of things. Those who are used to cooking or enjoy baking will have no problem and will have the ingredients on hand -- the only two "unusual" things the "average" person may not be used to are powdered egg replacer and lecithin granules, but the majority of the recipes don't go there and just use plain ol' baking powder, flour, sugar, etc. A small section on bakeware would have been nice -- at least mentioning to watch dark colored bakeware for burning for those who are totally new to baking. It's not critical though. Overall, a welcome addition to my cookbook collection. Successful LF vegan baking can be quite the challenge and this makes it easy!
Rating: 
Summary: I've seen better
Review: Fat free doesn't mean low calorie here. Nor does it mean cholesterol free. Which is an oxymoron in my mind, since cholesterol is animal fat. So how can you have fat free foods that aren't cholesterol free? I'm sure this book is helping others but for someone who was looking for low calorie, cholesterol free recipes, this wasn't the book for me.
Rating: 
Summary: Didn't like it
Review: Fat free doesn't mean low calorie here. Nor does it mean cholesterol free. Which is an oxymoron in my mind, since cholesterol is animal fat. So how can you have fat free foods that aren't cholesterol free? I'm sure this book is helping others but for someone who was looking for low calorie, cholesterol free recipes, this wasn't the book for me.
Rating:
Summary: Good recipes, nutrition information lacking
Review: I got this book at Easter and have made several of the recipes. All have been good, a few outstanding. (The "good" ones were tasty but identifiable as a low-fat product. The outstanding ones were as good as a full-fat counterpart.) However, I can't give this book 5 stars because the nutrition information given is lacking a key aspect: no carbohydrate information is provided. Fat, calories, protein, etc., are all listed, but no carbohydrate. That makes figuring American Diabetic Association or American Dietetic Association exchanges hard to do accurately. One can make a guess of the starch exchanges from the calories, but carbohydrate information would allow one to figure exchanges much more precisely. Since this IS a book of baked goods, not giving the carbohydrate information is like reviewing a new brand of gasoline and detailing all the ingredients EXCEPT the octane. Hard to believe, given that the author is a nutritionist, and makes you wonder if they are trying to downplay how much sugar and complex carbs are in the recipes. Since many "low-fat" products are unhealthy precisely because they use great amounts of sugars and starches to taste good despite the lack of fat, you have to wonder about these recipes, too.
Rating:
Summary: Good recipes, nutrition information lacking
Review: I got this book at Easter and have made several of the recipes. All have been good, a few outstanding. (The "good" ones were tasty but identifiable as a low-fat product. The outstanding ones were as good as a full-fat counterpart.) However, I can't give this book 5 stars because the nutrition information given is lacking a key aspect: no carbohydrate information is provided. Fat, calories, protein, etc., are all listed, but no carbohydrate. That makes figuring American Diabetic Association or American Dietetic Association exchanges hard to do accurately. One can make a guess of the starch exchanges from the calories, but carbohydrate information would allow one to figure exchanges much more precisely. Since this IS a book of baked goods, not giving the carbohydrate information is like reviewing a new brand of gasoline and detailing all the ingredients EXCEPT the octane. Hard to believe, given that the author is a nutritionist, and makes you wonder if they are trying to downplay how much sugar and complex carbs are in the recipes. Since many "low-fat" products are unhealthy precisely because they use great amounts of sugars and starches to taste good despite the lack of fat, you have to wonder about these recipes, too.
Rating:
Summary: Good recipes, nutrition information lacking
Review: I got this book at Easter and have made several of the recipes. All have been good, a few outstanding. (The "good" ones were tasty but identifiable as a low-fat product. The outstanding ones were as good as a full-fat counterpart.) However, I can't give this book 5 stars because the nutrition information given is lacking a key aspect: no carbohydrate information is provided. Fat, calories, protein, etc., are all listed, but no carbohydrate. That makes figuring American Diabetic Association or American Dietetic Association exchanges hard to do accurately. One can make a guess of the starch exchanges from the calories, but carbohydrate information would allow one to figure exchanges much more precisely. Since this IS a book of baked goods, not giving the carbohydrate information is like reviewing a new brand of gasoline and detailing all the ingredients EXCEPT the octane. Hard to believe, given that the author is a nutritionist, and makes you wonder if they are trying to downplay how much sugar and complex carbs are in the recipes. Since many "low-fat" products are unhealthy precisely because they use great amounts of sugars and starches to taste good despite the lack of fat, you have to wonder about these recipes, too.
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