Low Cholesterol Desserts!

(Critical Survey of Contemporary Fiction)

Bakery goods are some of the most visually enticing desserts, and, even worse for one’s cholesterol, they taste great. The knowledge of what goes into these gooey goodies, however, has caused many people to eschew baked goods and other desserts in favor of more wholesome—if less tastebud-satisfying—foods such as the ubiquitous ricecake.

Fat is a necessary evil in baking; in fact, it provides the proper tenderness and “mouthfeel” for many desserts, baked or not. Terri J. Siegel’s contribution to bringing back sweets is to reduce the cholesterol in many standard recipes for cakes, pies and tarts, and puddings and mousses by substituting egg whites for whole eggs and safflower oil and soft tub margarine (which is less hydrogenated than stick margarine) for butter. In addition, Siegel provides a simple home recipe for the commercial egg substitutes found in the frozen section of the grocery store.

Despite this reformulation, however, moderation is still required—these desserts are not necessarily devoid of fat or extremely low in calories. For example, although cholesterol is found only in fats of an animal origin, eating excessive amounts of fat of any kind is not generally recommended. Therefore, the calorie and fat counts given for each recipe are doubly valuable, as they prevent dieters from unknowingly overindulging and then wondering why their bulge just will not seem to budge. For the careful eater (and reader), easy recipes such as “Peach Meringue Delight” and “Nectarine Strawberry Puff”—as well as many other creations using fruit, yogurt, and a diverse range of readily available ingredients—will have the bonus of being delicious instead of merely healthful.