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Rating: 
Summary: A great fruit sweetened holiday /event dessert book!
Review: A good reference & recipe book for anyone trying to manage the sugar (sucrose) in their diet. Like the first book, Sweet & Sugar free, this uses concentrated fruit and fruit juices to sweeten the listed desserts. Beware! This is not a low fat recipe book. It's worth combining low fat substitutions in with these fillings and ideas. For anyone baking for a diabetic who tolerates fructose well, this book is great for holidays and dinner parties. It not only gives elegant recipes to use, but also inspires great ideas to modify favorites. Listed areas & pages include: Cakes 1-15 Custards,Puddings, & Compotes 16-23, Fancy Cookies and Turnovers 24-30, Frozen Desserts 31-38, Gelatin Desserts 47-58, Pastries 59-67, Pies 68-76, Quiches & Kuchens 77-82, Tarts 83-89, Tortes 90-95, Warm desserts 96-101, Toppings 102-113. The appendixes at the back of this book give wonderful information & tips for helpful pans, techniques, holiday information, ingredent use, fruit choices and use, and special dietary reqiurement substitutions. It ranks fruit by sugar content, and includes two beautiful measurement & equivalent pages. I have used this book for holidays for a number of years in a diabetic family and found the included ideas brillant! This is wonderful for holidays or events where a great presentation is necessary with an acceptable sugar level. For instance the Gelatin Dessert section uplifts Gelatin to an elegant adult level with recipes such as Blueberry Bavarian, Orange-Pineapple Charlotte, and Eight-layer Strawberry Cake. Yum!! Purchase the first book, Sweet & Sugarfree, for a more casual collection with the same direction.
Rating:
Summary: A great fruit sweetened holiday /event dessert book!
Review: A good reference & recipe book for anyone trying to manage the sugar (sucrose) in their diet. Like the first book, Sweet & Sugar free, this uses concentrated fruit and fruit juices to sweeten the listed desserts. Beware! This is not a low fat recipe book. It's worth combining low fat substitutions in with these fillings and ideas. For anyone baking for a diabetic who tolerates fructose well, this book is great for holidays and dinner parties. It not only gives elegant recipes to use, but also inspires great ideas to modify favorites. Listed areas & pages include: Cakes 1-15 Custards,Puddings, & Compotes 16-23, Fancy Cookies and Turnovers 24-30, Frozen Desserts 31-38, Gelatin Desserts 47-58, Pastries 59-67, Pies 68-76, Quiches & Kuchens 77-82, Tarts 83-89, Tortes 90-95, Warm desserts 96-101, Toppings 102-113. The appendixes at the back of this book give wonderful information & tips for helpful pans, techniques, holiday information, ingredent use, fruit choices and use, and special dietary reqiurement substitutions. It ranks fruit by sugar content, and includes two beautiful measurement & equivalent pages. I have used this book for holidays for a number of years in a diabetic family and found the included ideas brillant! This is wonderful for holidays or events where a great presentation is necessary with an acceptable sugar level. For instance the Gelatin Dessert section uplifts Gelatin to an elegant adult level with recipes such as Blueberry Bavarian, Orange-Pineapple Charlotte, and Eight-layer Strawberry Cake. Yum!! Purchase the first book, Sweet & Sugarfree, for a more casual collection with the same direction.
Rating: 
Summary: Tremendously helpful....
Review: Two members of my immediate family are unable to eat any sugar or honey. I'm not big on the idea of using artificial sweeteners, so this book is a god-send. Barkie uses all natural fruit and juices for sweetening the recipes in this book. Thanks to this book, I'm finally able to re-introduce desserts into our family menus. Seeing my child's face light up when I bake cookies is a joy I'd been without for a long, long time.
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