Abstract

The “low carbohydrate diet” recently attracted the attention of those who want to lose weight healthily and look their best. These people try to avoid consuming high carbohydrate foods, such as sugar and flour, and snacks and sweets are thought of as foods to be completely avoided.

Having said that, it is very difficult for people who love snacks & sweets to stop eating them. Snacks and sweets bring us happy feelings, too. Therefore, various kinds of low carbohydrate snacks & sweets are emerging on the market.

However, there is still a big problem - the low carbohydrate snacks and sweets being sold don't taste so good. This is a very serious problem for snack and sweet lovers who are left feeling unsatisfied.

This led Rie Numazu, the author of this book and a cooking researcher, to study low carbohydrate recipes. She made great efforts to reduce carbohydrates. She worked out delicious recipes, even with reduced quantities of sugar and flour, by making good use of flavorful ingredients, such as soybeans, nuts, spices, herbs, cacao, and so on. The carbohydrate content (per serving) of all snacks and sweets in this book is less than 10 g.

Moreover, since she uses various kinds of ingredients containing protein, vitamins, and minerals instead of carbohydrates, the snacks and sweets in this book are very nutritious.

Her 47 fascinating recipes, which are delicious, stylish, and nutritious, are collected in this book. This makes a great read for all those who love snacks and sweets as well as health and beauty!

【Contents】

Preface
Delicious and nutritious low carbohydrate snacks and sweets to make you look and feel great.

How are the low carbohydrate snacks and sweets in this book so delicious?
1) They incorporate high-quality sweeteners that are used in minimal quantities.
2) The quantity of flour is reduced and replaced with nutritious and tasty low carbohydrate ingredients (soybean powder, almond powder, etc.).

CHAPTER 1：Classic Sweets
Chiffon Cake
Gâteaux Chocolat
Soufflé au Fromage
Baked Cheese Cake
Tofu Doughnuts
Swiss Roll
Choux à la Crème
Nut Tart
Shortcake

CHAPTER 2：Baked Confectionery
Biscotti
Pound Cake
French Meringues
Dacquoise Chocolat
Bouchée with Soy Flour
Drop Cookies with Nuts and Roasted Soy Flour
Florentins

CHAPTER 3：Cold and Hot Desserts
Fondant au Chocolat
Soufflé Pancakes
Milk Tea Soufflé
Soy Milk Ice-cream with Berries
Yogurt Gelato
Tiramisu
Lemon Jelly

CHAPTER 4：Salty Snacks
Okara Bread
Avocado Scones
Grissini with Dried Tomato
Slightly Salty Black Sesame Sablé
Herb Cookies
Shortbread with Black Soybeans
Spicy Nuts
Crispy Cheese with Fresh Coriander
Cheese Cubes with Green Soybeans

CHAPTER 5：Energy Sweets & Vegetable Sweets
Energy Bars
Dried Fruit & Nut Balls
Black Sesame Tuiles
No-Bake Cheesecake with Broccoli and Parsley
Mont Blanc with Beetroot
Colorful Cherry Tomato Jelly
Yellow and Red Bell Pepper Mousse
Chinese Yam Steamed Cake

CHAPTER 6：Japanese Sweets
Amazake Jelly
Matcha Steamed Cake made with Rice Flour
Arrowroot Pudding with Dried Persimmon
Yubeshi with Walnuts
Al dente Adzuki Beans
Tofu and Rice-flour Dumplings
Soy Milk Pudding with Black Sesame

RIE’s COLUMN
Rie explains basic snack and sweet-making techniques for beginners.

Author’s Information

Registered Dietitian (in Japan), Licensed Cook (in Japan), and Cooking Researcher
After working in the food industry as a Registered Dietitian, Rie studied at a special school for bakers and confectioners and worked at a French restaurant. In 2017, she opened her own cooking establishment. Now, she also works as a recipe developer for various food companies and has an active presence in advertisements and journals.