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Low Fat Desserts

Low Fat

Desserts

Discover The Most Delicious, Scrumptious Low Fat Desserts Fit For A King!

Table of Contents

Introduction

Chapter 1: Caramel cream cheese cake

Chapter 2: Reduced fat chocolate cake

Chapter 3: Apple Fig Compote

Chapter 4: Candied Orange Peel

Chapter 5: Creme Caramel

Chapter 6: Lebkuchen

Chapter 7: Apple-Cinnamon Fruit Bars

Chapter 8: Baby Tiramisu

Chapter 9: Wheat Berry Pudding

Chapter 10: Cherry Merlot Granita

Conclusion

 

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Introduction

I want to thank you and congratulate you for downloading the book, “Low Fat Desserts”.

There is famous saying which goes by the phrase “You are what you eat”. Eating healthy food is not only good for the body but it also makes it stay sharp and increases memory power considerably.

Eating healthy also has many other advantages such as a low chance and risk of some major fatal diseases such as depression, diabetes, cancer and other heart diseases and attacks. So it is important to eat healthy and try to make everything much more healthy and safe such as desserts.

Desserts are one of the most irresistible foods on the planet. So it is very important to learn and educate ourselves for preparing more healthy and low fat desserts.

Eating some healthy desserts and other snacks not only help us to lose weight but it also provides us with intense satisfaction and a good feeling about ourselves, preventing some of the deadly diseases at the same time.

As suggested by many famous nutritionists there is only one simple rule and method that is to be followed for a healthy body and that is to balance out the amount of food that we consume to the amount of calories that we burn off.

Thanks again for downloading this book, I hope you enjoy it!

Copyright 2014 by Katrina Summers – All rights reserved.

 

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

 

- From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

 

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

 

The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

 

Respective authors own all copyrights not held by the publisher.

 

The information herein is offered for informational purposes solely, and is universal as so. The presentation of the information is without contract or any type of guarantee assurance.

 

The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document.

 

Cover image courtesy of Diego – Flickr – https://www.flickr.com/photos/dags1974/2849729235/

Chapter1: CARAMEL CREAM CHEESE CAKE

This is one of the most famous and one of the favourite low fat cream cakes in the world. Having baked and developed along the shores of the beautiful city of Porta Rica, it provides a rich taste, aroma and texture for all the cream cake lovers out there.

Servings: 12

Active time: 15 minutes.

Total preparation time: 7 hours which includes the 5 hours of cooling the mix and chilling.

Ingredients: half a cup of sugar, 2 table spoons of fresh and distilled warm water, 8 ounces of no fat softened cream cheese, 8 eggs, low fat sweetened and condensed milk along with no fat evaporated milk, 2 table spoons of vanilla extracts.

[* Directions:*]

*
p<>{color:#000;}. First step is to prepare the microwave in which you are going to bake the cake. Set the temperature of the microwave oven to 360 degree Fahrenheit and let it get pre heated for some time.

*
p<>{color:#000;}. Take a small sauce pan and add water and sugar into it, at the same time heat the mix to about medium and high temperature. Slowly swirl the whole pan but do not stir the mix directly, and continue the process for 7 to 8 minutes until the mix in the pan turns into a pale and light golden brown colour. When this colour change to golden brown happens, you will have to immediately pour the caramel into this pan.

When doing this sometimes the mix will become stiff before the caramel has the chance to cover the bottom part of pan. When this happens you will have to heat the mix again to loosen up the sugar and water solution so that the caramel can flow and cover the entire bottom of pan.

*
p<>{color:#000;}. Next step is to beat the cream cheese in a blender at a speed of medium to high until the cream cheese mixture becomes soft and warm. While scraping you should put all the eggs in and beat them down, one at a time. After the thorough scraping and beating of the eggs it is time to pour both condensed and evaporated milk along with vanilla and make all the ingredients to thoroughly combine. Now you will have to take this mix and pour them to the mix that we had prepared earlier i.e. the golden brown mix, and combine both of them. The combination of the two mixes will be indicated by the swelling up and cracking sounds.

*
p<>{color:#000;}. Now transfer the final mix to a large bowl and then add a few cups of warm and hot water till the level of the mix rises by a few inches. Now bake the mix and continue baking until a very bright coating of golden colour appears on the cake. In the physical form it must be strong and set at the edges of the cake and jelly like wobbly at the centre of the cake. This can be checked with a knife and the time the cake should take to be perfectly baked would be almost around 1 hour.

*
p<>{color:#000;}. Now take the cake pan out and then let it cool outside to room temperature. When the temperature of the cake comes to around room temperature you can cover it with some appropriate plate and then refrigerate it for a couple of hours or leave it to stay in the refrigerator for overnight. The cake would be hard and solid when it comes out the fridge and the best way to serve this frozen cake would be to run the knife edge along the edges of the cake and the bowl and then invert and flap it so that it falls in the serving plate.

Chapter2: REDUCED FAT CHOCOLATE CAKE

Servings: 8 plates.

Preparation time: 30 minutes.

Cooking time: 50 minutes.

Ingredients: Half cup of reduced fat milk, one and a half cup of caster sugar, 120 grams of special reduced fat margarine spread on a toast, ¼ cups of sifted cocoa powder in a bowl, half a tea spoon of bicarbonate soda powder, one and a half tea spoons of raising flour, 2 eggs, a handful of freshly picked raspberries.

Chocolate icing: 1 small cup of icing sugar mixture, 2 table spoons of cocoa powder, 20 grams of reduced margarine spread, 2 tea spoons of fresh and boiled water.

[* Directions:*]

*
p<>{color:#000;}. The first and foremost step towards the preparation of this low fat cake would be to prepare the microwave oven by preheating it to a temperature of about 320 degree Farenheit to 356 degree Farenheit by the use of forced fan cooling technique. Then you should grease a plate of 20 cm diameter and 6cm thickness and take that as the base cake pan. Line the base and sides of the plate with some baking paper.

*
p<>{color:#000;}. Now the second important step towards the making of the perfect fat free healthy cake is to collect all the ingredients to make the low fat cake.

Pour a half cup of cold water into a sauce pan and then add milk, sugar, spread, cocoa and soda and then heat the sauce pan to a medium high heat. Cook and continuously stir the hot sauce pan until the sugar in it completely dissolves.

Keep on increasing the heat on the sauce pan while simultaneously making the sugar completely dissolve and making the mix start boiling. After the mix has been completely boiled you can put out the heat on the mix and then keep the sauce pan out to make it room temperature.

*
p<>{color:#000;}. After the first two important steps you can start throwing in the basic ingredients like eggs and flour. After adding these ingredients you can start whisking the mix until the texture and feel of the mixture becomes smooth and clean. After this you can pour this smooth and clean textured mix into the preparation pan.

Then you can bake the mixture pan in the given preparation pan until it gets perfectly baked. You can check the perfectness of the baked mix by simply inserting a skewer in the middle of the baked cake and if the skewer comes out clean as the way it went inside i.e. without any thing sticking on the sides of the inserted skewer, the mix can be taken to be perfectly and rightly baked.

Let the cake sit and cool down in the pan for 10 minutes. Then you can take out the cake by keeping the pan upside down and using a wire sack to cleanly remove the cake from the sides of the pan.

*
p<>{color:#000;}. In the main time, make a layer sift icing sugar mixture and prepare and get cocoa powder ready. Pour both of them into a bowl. Then you can add spread and boiling water to this mixture in the bowl. Then you will have to stir the contents in the bowl until a smooth and clean texture is visible.

After a smooth and clean texture is obtained from the bowl, you can transfer this mixture to the top of the baked cake and make it look like a layer over it. Remaining bits of the mix from the bowl can be spread and used to coat the sides of the cake and for extra sweetness and visual treat you can add raspberries and cherries at the top of this layer and the middle layer of the cake. Now you are ready to serve your own, attractive and delicious low fat, home-made healthy cake to your fitness freak friends.

Chapter3: Apple Fig Compote

Have this delicious, chilled or warm curled with pound cake or ice cream for your dessert or have it for breakfast decorated with plain yogurt on top.

Serving: 2

Total time: 40 min (prep time: 15 min; cook time: 25 min)

Ingredients: 1 lemon, 2 pounds (approx. 4 to 6 medium )of Jon gold apples or Rome Beauty, cored, peeled, and then cut into 8 portions; One and a half cups of apple cider; One pack that is 8 ounce of dried Cali Myrna figs, each cut into quarters; Half cup of dried tart cherries; One third a cup of sugar; One stick cinnamon.

[* Directions:*]

*
p<>{color:#000;}. First of all remove the peel of lemon with vegetable peeler in recommended 1 inch wide strips. Squeeze 2 tablespoons of lemon juice.

 

*
p<>{color:#000;}. Combine the extracted lemon juice and lemon peel, ciders, apples, cherries, figs, cinnamons and sugar in a saucepan. Cover the saucepan and heat it up to boiling over high heat. After some time reduce heat to medium low, simmer the covered dish up to 20 minutes until apples appear tender. Stir the content occasionally.

 

*
p<>{color:#000;}. Transfer the fruit mixture to a bowl. Serve the dish chilled or at room temperature.

Chapter4: Candied Orange Peel

Serves: 4

Preparation time: 20 minutes

Ingredients: 3 Valencia oranges or navel oranges, one and a half cups of granulated sugar, ¾ cup of water.

Direction:

*
p<>{color:#000;}. Rinse the oranges properly.

 

*
p<>{color:#000;}. The top and bottom of each orange are then cut and make the skin into quarters.

 

*
p<>{color:#000;}. Remove the peel and pitches of orange. Cut the skin and make it into strips of about a quarter inches wide. Wrap up the oranges in plastic wrapper.

 

*
p<>{color:#000;}. Transfer the striped orange peel to a large saucepan and cover the saucepan filled with cold water.

 

*
p<>{color:#000;}. Heat up the stove on high heat until it starts to boil. Repeat the process twice more after draining the water from peels.

 

*
p<>{color:#000;}. Add sugar and ¾ cup of water and whisk them together in a small bowl.

 

*
p<>{color:#000;}. To the medium saucepan add the whisked sugar water and make it simmer. Let it cook for about 8 to 9 minutes at a constant heat.

 

*
p<>{color:#000;}. To the saucepan add the peel and boil it for 45 minutes to 1 hour. Adjust the heat of stove and maintain the simmer. Reduce stirring to avoid crystallisation. To make the peel get covered with the syrup, gently swirl the pan. After this step the peel should be translucent.

 

*
p<>{color:#000;}. The excess syrups are to be drained out and that can be used for other purposes.

 

*
p<>{color:#000;}. Place the peels in a drying rack and leave it to dry for 4 to 5 hours.

 

*
p<>{color:#000;}. Use this candied orange peel for your dessert.

Chapter5: Creme Caramel

This silky smooth custardy finish dessert tastes as good as any other fatty desserts.

Servings: 3

Total Time : 4 hours 20 minutes (prep time- 20 min; inactive - 3hr; cook – 1 hour)

Ingredients: Two third a cup of sugar, One third a cup of water, One cup of milk, One cup of heavy cream, four egg yolks, Half a cup of caster or fine sugar, One and a half tablespoons of vanilla extract.

Direction:

*
p<>{color:#000;}. Preheat the oven to 325 degree Farenheit.

 

*
p<>{color:#000;}. In a heavy bottomed saucepan mix water and sugar. Make sure the sugar gets dissolved completely.

 

*
p<>{color:#000;}. Change the heat level to medium high and boil until the syrup changes to a golden brown colour.

 

*
p<>{color:#000;}. Reduce the heat adequately and divide the caramel in 6 pieces. Chill it for at least two minutes.

 

*
p<>{color:#000;}. Pour milk and cream in to a medium saucepan and boil it in medium high heat level.

 

*
p<>{color:#000;}. In a mixing bowl, mix caster sugar, egg yolk and vanilla.

 

*
p<>{color:#000;}. Gently pour two tablespoons of milk mixture into egg mixture.

 

*
p<>{color:#000;}. To prevent excess bubbles whisk the remaining milk 1/3 at a time.

 

*
p<>{color:#000;}. Place 6 pieces perfectly spaced in order to prevent from sliding.

 

*
p<>{color:#000;}. Place it in oven.

 

*
p<>{color:#000;}. Pour hot water to baking dish till it reaches 2/3 of the baking tray (make sure that no water gets to custard mixture).

 

*
p<>{color:#000;}. Cover the dish with aluminium foil and place it in the centre rack of the oven.

 

*
p<>{color:#000;}. Bake it for about 35 minutes. Make sure the custards are fully set.

 

*
p<>{color:#000;}. Take the dish from the oven.

 

*
p<>{color:#000;}. Keep the dish in room temperature for about 5 minutes.

 

*
p<>{color:#000;}. Refrigerate the dish until it gets chilled.

 

*
p<>{color:#000;}. Serve the dessert.

Chapter 6: Lebkuchen

Lebkuchen is a germen biscuit. It is very easy to prepare and a sure delight.

Servings: 4

Preparation time: 30 minutes

Ingredients: 250 g plain flour, 85 g ground almond, 1 teaspoon ground cinnamon, half teaspoon bicarbonate of soda, 200 ml clear honey, 1 lemon and finely grated zest, 85 g butter, ground cloves, black pepper and grated nutmeg, 1 teaspoon baking powder, 100 g icing sugar and 1 beaten egg white for icing purpose.

Direction:

*
p<>{color:#000;}. Take a large bowl. Place all the dry ingredients in it.

 

*
p<>{color:#000;}. In a pan heat honey and butter. Pour lemon zest and flour mixture to it.

 

*
p<>{color:#000;}. Mix the contents well. Make sure the dough s combined and solid.

 

*
p<>{color:#000;}. Preheat the oven to 356 degree Farenheit.

 

*
p<>{color:#000;}. Roll the dough into small balls each 3 cm wide. Flatten each ball gently into the tray.

 

*
p<>{color:#000;}. Between two trays divide the biscuits.

 

*
p<>{color:#000;}. Bake the content for about 15 minutes. Then cool on the wire tray.

 

*
p<>{color:#000;}. Mix thoroughly the icing sugar and beaten egg white. To make it smooth and runny add 1 to 2 table spoons of water to the mixture.

 

*
p<>{color:#000;}. Take the biscuits and dip them in the icing. Spread the icing with the help of a knife.

 

*
p<>{color:#000;}. After finishing the icing leave the dish for drying.

 

*
p<>{color:#000;}. Serve the dish.

Chapter 7: Apple-Cinnamon Fruit Bars

Servings: 4

Preparation time: 2 hour 45 minutes

[* Ingredients:*]

For crust

1. Any kind of chopped nuts (example: walnuts, pecans, almonds or hazelnuts)-1 cup

2. Wheat pastry flour-3/4 of whole cup

3. All-purpose flour-3/4 cup

4. Sugar-1/2 cup

5. Salt-1/2 teaspoon

6. Small pieces of cold unsalted butter-4 tablespoon

7. Egg-1

8. Canola oil-2 tablespoon

9. Vanilla extract-1 teaspoon

10. Almond extract-1/4 teaspoon

For fruit filling purpose

11. Well peeled apples which is divided-6 cups

12. Apple cider or orange juice-1/2 cup

13. Sugar (for filling fruit)-1/2cup

14. Cornstarch-1/4 cup

15. Ground cinnamon-1 and a half teaspoon

16. Vanilla extract (for filling fruit)-1 teaspoon

[* Directions:*]

*
p<>{color:#000;}. The first step in preparing Apple-cinnamon fruit bar is the preparation of the crust. Using a food processor, mix about ¾ cup nuts or oats and whole-wheat flour along with all-purpose flour, sugar and salt. The mixing process is done in the food processor until all the nuts are grounded well. Then add butter to the mixture.

 

*
p<>{color:#000;}. Now take a small bowl and mix the egg, oil, 1 teaspoon vanilla and almond extract. Add the mixture to the food processor while the motor is running. It takes about 30 to 45 seconds for the mixture to clump. Until the mixture starts clumping, process, then pulse and finally scrap along the sides if it is found to be necessary. Take about ½ cup of the mixture and mix this with the remaining oats or chopped nuts. This is then kept undisturbed until it is been topped.

 

*
p<>{color:#000;}. Once the oven is heated spray a cooking dish with spray oil.

 

*
p<>{color:#000;}. The second step in the preparation of Apple-cinnamon fruit bar is the preparation of fruit filling. Take a large saucepan. Mix about 4 cups apples, cider (or orange juice), sugar and corn starch in it. This is heated in a medium range for about 4 to 5 minutes until the mixture becomes very thick. Care should be taken to stir it constantly. Stirring process is done with the remaining 2 cups apples, cinnamon and the remaining 1 teaspoon vanilla.

 

*
p<>{color:#000;}. After doing the above step, the dough is transferred to the baking dish which was already prepared before. Spread it uniformly and make it to form a crust by means of pressing. When it gets transformed to a crust, the fruit filling is spread over it.

 

*
p<>{color:#000;}. Now, the bars are ready to bake for about 15 minutes. After reducing the oven temperature, the baking process is continued until the crust and topping are light brown. The light brown colour will be obtained when the baking process is continued for about 25 to 30 minutes more. After this, they are allowed to cool for about 1 hour and 30 minutes and finally these are cut into bars.

Chapter 8: Baby Tiramisu

Servings: 4

Preparation time: 45 minutes

  • Ingredients*

1. Non-fat Ricotta cheese-1/2 cup (about 4 ounces)

2. Confectioners’ sugar-2 tablespoons

3. Vanilla extract-1/2 teaspoon

4. Ladyfingers-12

5. Ground cinnamon-1/8 teaspoon

6. Brewed espresso or strong coffee-4 tablespoons

7. Melted bittersweet chocolate chips-2 tablespoons

[* Directions:*]

*
p<>{color:#000;}. Take a medium sized bowl and mix the appropriate amount of ricotta, sugar, vanilla and cinnamon

 

*
p<>{color:#000;}. Take a pan – size about 9-by-5 inch and place 6 ladyfingers on it. Add 2 tablespoons of espresso or coffee and drizzle over it. Now the mixture that was made using ricotta, sugar, vanilla and cinnamon are spread over these ladyfingers.

 

*
p<>{color:#000;}. After spreading the mixture over the ladyfingers, other layers of ladyfingers are placed over it. Then using the remaining 2 tablespoons of coffee or espresso the former is been drizzled.

 

*
p<>{color:#000;}. Finally it is to be drizzled with melted chocolate and this is kept inside a refrigerator (for about 30 minutes) until the chocolate is set.

Chapter9: Wheat Berry Pudding

Servings: 4

Preparation time: 2 hours

  • Ingredients*

#
p<>{color:#000;}. Wheat berries-1 cup

#
p<>{color:#000;}. Low fat milk-2 tablespoon and 3 cup

#
p<>{color:#000;}. Cinnamon stick-1

#
p<>{color:#000;}. Orange zest-1 strip

#
p<>{color:#000;}. Salt-a small amount

#
p<>{color:#000;}. Pure maple syrup-1/2 cup

#
p<>{color:#000;}. Vanilla extract-1 teaspoon

#
p<>{color:#000;}. Ground cinnamon-1/2 teaspoon

#
p<>{color:#000;}. Low fat maple yogurt-1/2 cup

[* Directions:*]

#
p<>{color:#000;}. First, the wheat berries are taken. It is rinsed well and the stones are removed if they are present. Now, a saucepan is taken and about 2 inches of level water is added to it. It is then boiled by reducing the heat. While heating, add extra water only if it is necessary. The boiling process is continued for about 1 hour until the wheat berries are tendered and then it is drained enough.

 

#
p<>{color:#000;}. After the wheat berries are drained enough, the wheat berries and 2 tablespoons of milk are placed in a food processor. Until the wheat berries are coarsely chopped, it is kept inside the food processor.

 

#
p<>{color:#000;}. Now, we require a Dutch oven or another large, heavy-bottomed pot for the purpose of boiling. The chopped wheat berries, the remaining 3 cup milk, cinnamon stick, orange zest and salt are mixed together and is boiled. Since there is a chance for sticking to happen, the heat is reduced to medium-low and it is stirred well while it is been boiled. The boiling process is continued for about 25 to 30 minutes until the mixture becomes very thick. After this, it is removed from heat and the cinnamon stick and orange zest are removed. It is then stirred in maple syrup and vanilla.

 

#
p<>{color:#000;}. It does not matter whether it is warm or chilled, it can be served in any form. It is served after sprinkling cinnamon over it.

Chapter 10: CHERRY MERLOT GRANITA

This is prepared by mixing the ingredients like orange rinds, orange juices, sweet cherries and merlots in a bowl and served as frozen cherry merlot granite.

Servings: 8

Ingredients: One cup of clean distilled water, one quarter cup of sugar, one cup full of ice cubes, one large and ripe navel orange, one bowl full of frozen and pitted black coloured sweet cherries, one bowl of merlot.

[* Directions:*]

*
p<>{color:#000;}. The first and foremost step for the preparation of the cherry merlot granita are to combine the one bowl of sugar crystals and one bowl of water to a bowl. Transfer it to a sauce pan and boil it at first. After that you can reduce the heat on the sauce pan and bring it medium low heat and continue heating for 3 minutes. After that you can take the sauce pan away from the heat and let it cool. For a quicker cooling process you can add a couple of ice cubes in it.

*
p<>{color:#000;}. While the mix in the sauce pan comes to a white colour due to the presence of sugar in it, you can add rind and orange juice which is squeezed straight from the orange and measured up to exactly one table spoon and one half a cups respectively.

*
p<>{color:#000;}. Now you can transfer this sugar mix from the sauce pan to a blender and add a few cherries in it and blend them for 3 to 5 minutes until they are perfectly blended together. For the perfect blende combination you can stop at specific intervals and scrape the sides of the blender to take out the stickled stuffs. You can add orange juice, rind and one cup of merlot and simultaneously stir the mix. Now you can pour and transfer the entire mix to a 8 inch square pan and then let it freeze for about 8 hours or more until they are completely hard and firm.

*
p<>{color:#000;}. After the freezing process you can use a fork and make the mix fluffy before serving.

Conclusion

Thank you again for downloading this book!

Healthy eating and healthy living starts with many steps such as consuming more fruits and vegetables, cutting back on sugars and eating less fatty food. You will have to know everything about moderation, variety and balance to pull off a perfect healthy living.

It is important to always watch your health and eat healthy because it is the only way your body is going to get it’s wanted nutrients, vitamins and other essential minerals.

It will help you to be healthy and more energetic, and is a better way to handle stress and other situations. It can also help you to combat and fight against many fatal diseases such as heart diseases and heart aches, high blood pressure, diabetes of type 2, and few types of cancer.

Healthy eating should not be a chore or routine, it must be done with an interest and passion because it is one of the most important factors which will decide whether you will spend the rest of your life fit and healthy.

Eating healthy can be very hard for some people but you must understand that it is much easier than going on a diet, mainly because it does not involve giving up some food that you love and then spending the rest of your life thinking about the same and exact food whenever you are hungry.

It just involves substituting your routine food with something which is more healthy and good for your body. You will have to figure out your needs and answer your own questions about yourselves before you can achieve a perfect diet.

You should be able to answer as to why you are on this route of healthy eating? Are you trying to set an example for someone else? Does it make you feel and better? And so on.

Thank you and good luck!

 

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Just go to the link below, sign up, sit back and wait for your book downloads to arrive.

 

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www.LibraryBugs.com

 

 

 


Low Fat Desserts

The Most Delicious Low Fat Desserts You Will Ever Find! You’re about to discover how to make simple, easy low fat desserts that your whole family can enjoy. Do you love your sweet desserts but always feel guilty having them? Well in Low Fat Desserts you will learn the simple process of making desserts that taste guilty but aren't! Most people think that dessert is a meal to only have on special occasions or when you're feeling like splurging a little. Well what if you knew the low fat dessert recipes to make, to eat delicious treats at night that aren't going to pack on the pounds? They are delicious, scrumptious and will make you look forward to dessert every night! If you love your desserts and you want to have guilt free, delicious low fat desserts then download this book now!

  • Author: G C
  • Published: 2016-07-01 02:05:11
  • Words: 4525
Low Fat Desserts Low Fat Desserts