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Informationen zum Autor Stacey Harris, a pastry chef and caterer, has been creating diabetic-friendly sweets for several years. While training to be a pastry chef at the Bidwell Culinary School in Pittsburgh, Pennsylvania, Harris was diagnosed with diabetes. Initially discouraged that she could no longer enjoy her desserts, Harris became determined to find a way to make tasty low-carb and low-sugar desserts. She is a member of the American Diabetes Association, and her baking techniques have been featured in their magazine, Diabetes Forecast. She works with Bayer Healthcare and Giant Eagle Marketplace Grocery Stores to provide diabetic-friendly recipes. She regularly gives cooking demonstrations in the Pittsburgh area and has a blog, www.diabeticpastrychef.com, that she updates regularly with low-carb recipes and tips on recipe modification. At thirteen, Harris took her first home economics class and felt a growing passion for baking. In addition to baking, she enjoys interior design, cooking, and gardening. Harris lives in Pittsburgh. Klappentext Because everyone deserves sweets! For the more than 20 million Americans who have diabetes, decadent desserts are no longer off-limits. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, pastry chef and diabetic Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now diabetics can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others.
