Cover image for Sweet & natural : [more than 120 naturally sweet and dairy-free desserts]
Sweet & natural : [more than 120 naturally sweet and dairy-free desserts]
McCarty, Meredith, 1946-
Personal Author:
First St. Martin's Griffin edition.
Publication Information:
New York : St. Martin's Press, 1999.
Physical Description:
xii, 260 pages : illustrations (some color) ; 24 cm
Format :


Call Number
Material Type
Home Location
Item Holds
RM234.5 .M38 1999 Adult Non-Fiction Open Shelf

On Order



Acclaimed natural foods chef Meredith McCarty brings together simple recipes for pies, cobblers, cakes, cookies, sorbets, and fresh-fruit desserts that are both healthful and delicious. Using fresh fruit, whole-grain flours, natural sweeteners, and light vegetable oils, the recipes range from home-spun classics to spectacular newcomers, including blackberry cobbler, chocolate-pecan bourbon bundt cake, peach and cherry pie, lemon-walnut tea cake, fresh plum galette, raspberry sorbet, orange-ginger oatmeal crunch cookies, fresh strawberry compote with orange-ginger syrup, and many more. Sweet and Naturalis a must-have resource for anyone who wants or needs to eliminate unwanted fat, refined sugar, and cholesterol-and celebrate good health with great desserts.

Author Notes

Meredith McCarty has been a vegan natural foods chef, instructor, speaker, and consultant for more than twenty-five years. She lives in the San Francisco Bay Area. Her previous book is Fresh from a Vegetarian Kitchen.

Reviews 2

Booklist Review

Many vegetarians consume desserts without regard to the amount of refined sugars and dairy products that lurks in them. For those seeking a rich, sweet dessert without all that sugar and cream, McCarty offers recipes that rely on sweenteners such as maple syrup or brown rice syrup. For example, her strawberry-rhubarb pie calls for the fruits, a combination of their syrups, and agar to thicken the fruits' exuded juices. People with fluten and other allergies will appreciate the care taken here to call for ingredients least likely to trigger reactions. McCarty also distinguishes the kinds of salts available, recommending Celtic sea salt as the most nutritionally proper. The author has even found an aluminum-free baking powder to leaven her cakes and cookies. Those not on restricted diets may find the recipes daunting, since many of the foods are hard to locate outside specialty stores. (Reviewed March 15, 1999)0312200293Mark Knoblauch

Publisher's Weekly Review

McCarty (Fresh from a Vegetarian Kitchen) contends that "you don't need to desert dessert just because you want to eat healthy" and offers more than tempting delights that prove her point. Replacing milk, eggs, butter, sugar, chocolate, white flour and gelatin with soy milk, tofu, canola oil, brown rice malt syrup, organic unsweetened cocoa powder and agar flakes, McCarty works hard to re-create formerly fattening favorites in a way that's acceptable and appealing to vegans, dieters, the health conscious and those with food allergies. She is especially successful with fruit selections, which make up the first half of her book; Mango Coconut Sorbet and Deep-Dish Apple Pie with Streusel Topping are both richly flavorful. Cakes, breads, cookies and puddings follow, each recipe containing a complete nutritional analysis. McCarty writes an excellently detailed introductory chapter on methods and ingredients and concludes with a much-needed source list. She is a purist, advocating nonaluminum baking powder and homemade pump sprays for cooking oil (no dangerous aerosols!). For the dedicated health food fan, her carefully constructed recipes will be welcome¬Ďespecially the opportunity to trade in a plain apple for some guilt-free Chocolate Pecan Bourbon Bundt Cake. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved