By Cheri Sicard

Low Carb dieters rejoice! April Fields new book tackles the toughest challenge facing most low carbers -- desserts and sweets. Now you can have your cake (and cookies, and puddings and ice creams and candies etc.) and eat them to. AprilÂ’s ingenious use of sugar-free sweeteners and low carb products results in some fabulous desserts that taste almost as good as the real thing and are much better for your waistline.

I have never seen such a comprehensive collection of low carb treats in one place nor a collection that so closely matches a regular-full sugar dessert cookbook. April has included all the tradition favorites (red velvet cake, chocolate chip cookies, banana bread, cheesecakes, candies, frozen treat, drinks and more. If sweets have been your downfall on a low carb plan, this book will have back to taking off pounds in no time.

I am assuming this is a self-published book, although the quality is much higher than most. April, a former food stylist has included beautiful (albeit black and white) photos of her creations. Also included is a resource section, so you get everything you need to make these recipes, should your hometown stores not be well stocked for those following a low carb plan. The recipes are clear and easy to follow. If I have any critique about the book, I wish it contained an index. However, the recipes are divided into chapters so logically, you might never miss it.

Chapters include:

Cake & Sweet Breads Pies Puddings & Custards Cookies & Candies Snacks & Appetizers MeemaÂ’s Marvelous Master Bake Mix (which you can use to make all kinds of low carb treats) Beverages

A must for any serious low carb dieter!

Sample recipe from 101 Low Carb Desserts:

Sugar-free, Low Carb Red Velvet Cake

Frosting:

1 stick (1/2 C) butter, softened to room temperature

8 oz. cream cheese, room temperature

1 C malitol

1/4 teaspoon Stevia

1 tablespoon heavy cream

Chocolate Drizzle:

1 oz. semi-sweet chocolate

1 tablespoon cream

Serves 16

Preheat oven to 350 F.

Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry.

Beat frosting ingredients together until smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top.

Prepare chocolate drizzle:

Melt 1 oz. semi-sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon.

Total Carbs 133.50

Carbs per serving 8.5

About the Author:

Cheri Sicard is the author of "The Great American Handbook: What You Can Do For Your Country Today and Every Day," and the editor of FabulousFoods.com, a favorite net destination for recipes, cooking tutorials, health and fitness information, holiday and entertaining ideas, celebrity chef interviews, cookbook reviews and more. Sign up for their free cooking and recipe newsletters!

Order Information

101 Low-Carb & Sugarfree Dessert Recipes is available from Barnes and Noble. Click Here for order information