What if you could make desserts that are leaner and more nutritious, but still taste sumptuously indulgent? Making better-for-you sweet treats that don’t feel like a watered down version of the real thing is not impossible. After author Marie Asselin was diagnosed as lactose intolerant, she embarked on a 15-year quest to create desserts that didn’t rely on the overuse of butter and cream to be crave-worthy. Over the years, she developed clever tricks that allowed her to significantly diminish the use of dairy products, carving a spot for healthy ingredients along the way.
In Sweet Spot, you’ll discover modern and elegant desserts that your guests will swoon over, and only you will know that you actually made healthier choices for them. Through quality ingredients and complex flavor combinations, you will create dishes that reach a balance between rich and satisfying—that sweet spot that means you don’t need to over-indulge to feel like you treated yourself. You don’t have to be lactose intolerant to bake from this book. You just have to care about what you eat and love sweets.