Cooking Well: Low-Carb Sugar-Free Desserts: Over 100 Recipes for Healthy Living, Diabetes, and Weight Management Review
Cooking Well: Low-Carb Sugar-Free Desserts: Over 100 Recipes for Healthy Living, Diabetes, and Weight Management Feature
- ISBN13: 9781578263257
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Cooking Well: Low-Carb Sugar-Free Desserts: Over 100 Recipes for Healthy Living, Diabetes, and Weight Management Overview
The complete guide to preparing delicious desserts: low-carb and sugar-free!
If you are counting your carbs, diabetic, or just trying to cut back on your sugar intake, you have probably been craving the forbidden foods: cakes, pies, cookies, ice cream, and other desserts. Now, pastry chef Victor Kline has created over 100 delicious recipes to satisfy the sweetest tooth...even yours!
Over 100 Low-Carb Sugar-Free Recipes Including:
* New York Style Cheesecake
* Chocolate Chip Cookies
* Pumpkin Pecan Pie
* Tiramisu
* Fudge
* Chocolate Ice Cream
* Sugar-Free Sugar Cookies
* Pound Cake
* Chocolate Creme Pie
* Brownies
With the introduction of some remarkable sugar substitutes like Splenda, you can indulge in your favorite goodies without the guilt. With easy-to-follow instructions and easy-to-find ingredients, Cooking Well: Low-Carb, Sugar-Free Desserts is an essential cookbook for your kitchen.
Available at Amazon Check Price Now!
Related Products
- The Low-Carb Baking and Dessert Cookbook
- George Stella's Livin' Low Carb: Family Recipes Stella Style
- 1001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
- Real Food Real Easy
- Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas
Customer Reviews
*** Product Information and Prices Stored: Mar 03, 2011 21:56:29
No comments:
Post a Comment