*Dessert Notes *

Nutrition Facts

Servings Per Recipe

Makes one serving

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Dessert Notes :

TECHNIQUES FOR MAKING A LOWER FAT DESSERT

If you want to try to make some of the desserts in this cookbook lower in fat try the following (see the "Cake

Notes" section later for specific information about cakes):

) use applesauce and/or prune puree in place of some or all of the oil (see below)

) use water in place of coconut milk (if the original recipes calls for coconut milk)

) use fewer or no nuts and/or shredded coconut

) if the dessert calls for hard chocolate (mainly nondairy bittersweet chocolate) use cocoa in its place replace

each ounce ( grams) of hard chocolate with tablespoons of cocoa

TECHNIQUES FOR MAKING A MORE DECADENT DESSERT

If you want to try to make some of the desserts in this cookbook more "decadent" try the following:

) use oil (such as walnut oil) in place of applesauce and/or prune puree

) use unrefined coconut oil or nonhydrogenated vegetable shortening in place of liquid oil (such as walnut oil)

and/or applesauce and/or prune puree (see the OIL section below for more information)

) use coconut milk in place of water

) use more nuts and/or shredded coconut

) if the cake calls for cocoa use chopped ground or melted hard chocolate (mainly nondairy bittersweet

chocolate) in its place replace each tablespoons of cocoa with ounce ( grams) of hard chocolate

FAT REPLACERS

To lower the fat content of desserts (mainly baked desserts like cakes cookies and muffins) applesauce is

commonly used As an alternative to applesauce I have successfully used fresh apple puree (with skin included) I

often use fresh apples by adding chunks of fresh apple (with their skins) together with the other liquid ingredients

and then blending it all together (either in a food processor or with an electric hand blender with a sharp blade)

In general / of a medium cored apple is equal to about tablespoons of applesauce

In addition to applesauce being a fatreplacer it is possible to use prune puree (consider if the prunes will have a

negative effect on the flavor of the dessert you are creating) Prune puree is make by warming dried prunes in hot

water and blending it all together into a smooth thin paste (similar in consistency to applesauce)

FLOUR

I recommend that you use fresh ground flours that is grind your own flours from whole grains right before you

are going to use the flour This makes for the best tasting desserts because the flour (which has not been sitting

around already ground) has not had a chance to stale and the fat in the flour has not had a chance to get bitter or

go rancid Grinding your own flour does take some extra effort but I have found that people eating the desserts

really appreciate the fresher flavor Preground flours (either from a bulk bin or from prepackages bags produced

by manufactures such as Bob's Red Mill or Arrowheads Mills) are certainly acceptable sources since many people

will not have the capability to grind their own flour from whole grains

When making brown rice flour use shortgrain brown rice instead of longgrain basmati or sweet brown rice; the

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Desserts of Vitality

Desserts Of Vitality