Soy Desserts: 101 Fresh, Fun & Fabulously Healthy Recipes

from The Orange County Register April 19, 2007 by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family They gave us paper. They gave us spaghetti. For thousands of years they've consumed a food so rich in nutrients it prevents heart disease, cancer and osteoporosis and reduces menopausal symptoms. The Chinese first used soybeans for medicinal purposes around the 15th Century A.D. It has been a staple in their diet for centuries, but not until the 1920's did Americans sit up and take notice. April is National Soy Month, and I contacted registered dietician Susan Watkins of St. Joseph Heritage Health Care in Fullerton to learn more about the health benefits of soy. "It's an excellent source of protein," she told me. "Some studies have shown that even 25 grams of soy per day can lower your cholesterol and prevent heart disease." I've been concerned lately about conflicting reports about isoflavones, a nutrient in soy, actually causing breast cancer. "The research is inconclusive," Watkins said. "For some people taking isoflavones in excess may increase cell proliferation. It is not recommended that people with estrogen type cancers in their families consume large amounts of soy. I tell people that eating soy is so beneficial. Just don't overdo it." Cookbook author and chef Patricia Greenberg (a.k.a. "The Fitness Gourmet") agrees, and both advise getting your soy from food and not using powdered supplements. "It is not good to get all of your nutrition from one source" said Greenberg. "Interest in soy based products has skyrocketed, and there are so many varieties available: tofu, soy cheeses and milk, roasted soybeans, meat substitutes, miso, tempeh, even soy sour cream, margarine and cream cheese." I think of tofu, for example, as a blank canvas, bland by itself, but just waiting to soak up the flavors of whatever you add to it. But how do you incorporate these "miracle" foods into your diet? Greenberg's first book, "The Whole Soy Cookbook" (Three Rivers Press), was a groundbreaker when it was published in 1998. Besides 175 mouthwatering recipes - Crispy Tofu with Plum and Ginger Sauce, Soy Sour Cream Lemon Loaf, Onion Soy Parmesan Focaccia, Chocolate Soy Brownies - Greenberg explains the health benefits of soy, details the growing list of soy products available and tells how to cook with soy for optimum nutrition. "Using soy milk, tofu, and soy flour reduces the fat and eliminates cholesterol without skimping on taste and texture," says Greenberg. "No longer do you have to turn down dessert or stop your family from eating sweets if you incorporate these products." In "Soy Desserts" (ReganBooks) Greenberg proves that even the most decadent treats can be good for you. She recommends substituting soy flour for all-purpose flour when baking. "However," she warns, "it cannot completely replace it. Replace up to 50 percent of the all-purpose flour called for in most recipes f

This cookbook is wonderful! I was impressed by the design of the book - sharp, modern and visually tasty--a great grapic analog to the deliciousness of the desserts. The recipes have a lot of variety, are very satisfying, are much healthier than their traditional counterparts, and are easily made with items that are staples in almost any vegetarian household. As a self-professed dessert fiend who was at a loss about what to do for tasty, healthy vegetarian desserts, I am glad to have the Soy Desserts cookbook to satisfy my dessert jones. Allow me to paraphrase Ren and Stimpy: Happy! Happy! Soy! Soy!

I tried Ms. Greenberg's tofu pumpkin cheese cake for this Thanksgiving. I was skeptical about the recipe even when I was baking it. I mean come on, soy cream cheese and tofu instead of real cream cheese and eggs? On top of those two ingredients the recipe called for soy margarine for the Graham cracker crust. But I decided to give it a try. In case it wouldn't turn out nice, I had a frozen pie in the freezer as a back up. But eureka! Even the batter tasted so good. (There are no raw ingredients like eggs in this recipe, so I tasted the batter.) I put it in the oven. To my surprise, it turned out to be a wonderful dessert. Everyone loved it although not everyone at the table was exactly a devoted fan of traditional pumkin pies. When I broke the seal of silence and told the guests what the ingredients were, they were absolutely speechless. Try it, and see the amazing results yourselves. The texture may not be as firm as regular cheese cake, but I liked that silky smooth texture. After all, one could always call it a tofu creamy mousse or something. But if you prefer firmer texture, I think, you can add some more tofu.

Whether you are an experienced cook, or just starting out, Thisbook contains over 100 delicious and easy dessert recipes for you toenjoy. All of the items should be recognizable to you. They are basedon classical dessert recipes, taken from a wide variety of cuisines,substituting your old favorites with soy based ingredients. I am anutritionist, trained chef, and cooking teacher, working with soy forover 15 years. I am still amazed at what soy can do. You may becompletely new to the world of soy products or you may be familiarwith some forms, but not with others. You can experiment with your ownrecipes by following the suggested guidelines throughout the book, andthere is a source guide that will help you obtain all the differentproducts available today. My personal favorites are the "NewYork" Tofu Cheesecake, and the Soy Chocolate Truffles.Nutritionalanalysis are listed at the bottom of each recipe for yourconvenience....Health and Happiness Always! Patricia Greenberg