The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts by Bill Yosses and Peter Kaminsky

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  • Flaky piecrust (page 29)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; How to...
    • Ingredients: all-purpose flour; whole wheat flour; butter
    show

  • Apple pie with caramelized honey and tamarind vinegar (page 33)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Low sugar
    • Ingredients: all-purpose flour; whole wheat flour; butter; honey; tamarind drinking vinegar; apples; black chia seeds; cane sugar
    show

  • Blueberry pie with an orange accent (page 36)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; American; Low sugar
    • Ingredients: blueberries; honey; vanilla bean paste; all-purpose flour; butter; whole wheat flour; black chia seeds; oranges; cane sugar; bergamot orange essential oil
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  • Ginger peachy pie (page 38)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Low sugar
    • Ingredients: peaches; honey; fresh ginger; black chia seeds; cane sugar; all-purpose flour; butter; whole wheat flour
    show

  • Gin crust winter pie (page 40)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Christmas; Winter; Low sugar
    • Ingredients: all-purpose flour; butter; whole wheat flour; gin; mixed dried fruits; pistachio nuts; pecans; honey; limes; orange blossom water; pears; cane sugar
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  • Lemon curd pie with meringue (page 42)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Low sugar
    • Ingredients: Greek yogurt; gelatin; lemons; honey; all-purpose flour; butter; whole wheat flour; eggs; cane sugar; almonds
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  • Kabocha persimmon pie (page 45)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Entertaining & parties; Thanksgiving; Low sugar
    • Ingredients: kabocha squash; Hachiya persimmons; all-purpose flour; butter; whole wheat flour; clementines; soy milk; honey; maple syrup; fresh ginger
    • Accompaniments: Maple whipped cream
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  • Chocolate quinoa kweem pie (page 46)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Low sugar
    • Ingredients: rosemary crackers; dark chocolate; toasted sesame oil; quinoa flour; cocoa powder; milk; cane sugar
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  • Maple apple tarte Tatin (page 52)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; French; Low sugar
    • Ingredients: turbinado sugar; maple syrup; apples; all-purpose flour; butter; whole wheat flour
    • Accompaniments: Maple whipped cream
    show

  • Candied grapefruit and ricotta tart (page 55)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Low sugar
    • Ingredients: grapefruits; honey; whole star anise; butter; cane sugar; all-purpose flour; Chardonnay wine; ricotta cheese; eggs
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  • Blackberry-almond Linzer torte (page 58)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; European; Low sugar
    • Ingredients: butter; cane sugar; egg yolks; roasted salted almonds; ground cardamom; all-purpose flour; oranges; blackberries; black chia seeds; hazelnuts
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  • Provençale tart with figs and black olives (page 61)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; French; Low sugar
    • Ingredients: butter; egg yolks; all-purpose flour; almond flour; black olive tapenade; honey; figs
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  • Pignoli tart with nectarines and rosemary (page 64)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Mediterranean; Low sugar
    • Ingredients: cake flour; almond flour; butter; egg yolks; avocados; honey; heavy cream; rosemary; oranges; nectarines; pistachio flour; pine nuts
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  • Chocolate raspberry tart (page 66)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; Low sugar
    • Ingredients: butter; honey; almond flour; pastry flour; cane sugar; heavy cream; gelatin; agar powder; raspberries; half and half cream; dark chocolate; Maldon salt
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  • A tart for nuts (page 71)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Quick / easy; Dessert; French; Low sugar
    • Ingredients: almond flour; pastry flour; honey; maple syrup; vanilla bean paste; pecan oil; unsalted mixed nuts
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  • Freeform stone fruit galette (page 73)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Pies, tarts & pastries; Dessert; French; Low sugar
    • Ingredients: butter; cane sugar; all-purpose flour; corn flour; nectarines; Rainier cherries; honey; black chia seeds; white pepper
    show
  • Fruit crisps with nut toppings

    Fruit crisps with nut toppings (page 78)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; nuts of your choice; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; fruits of your choice
    • Accompaniments: Maple whipped cream
    show

  • Cherry pecan crisp (page 80)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; apple cider vinegar; rose essential oil; cherries; pecans
    show

  • Plum almond crisp (page 80)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; plums; almonds; cherry vinegar; petitgrain essential oil
    show

  • Apple hazelnut crisp (page 80)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; apples; hazelnuts; verjus; sweet orange essential oil
    show

  • Huckleberry walnut crisp (page 80)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; bergamot orange essential oil; huckleberries; walnuts
    show

  • Peach cashew crisp (page 80)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; bergamot orange essential oil; tamarind drinking vinegar; peaches; cashew nuts
    show

  • Fig walnut crisp (page 80)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; figs; walnuts
    show

  • Plum-nectarine macadamia crisp (page 80)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American; Low sugar
    • Ingredients: butter; muscovado sugar; all-purpose flour; old-fashioned oats; thyme; cane sugar; black chia seeds; ground cinnamon; ground cardamom; lemons; plums; nectarines; macadamia nuts; unsweetened shredded coconut
    show

  • Crinkly phyllo cherry crisp (page 81)

    from The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts The Sweet Spot by Bill Yosses and Peter Kaminsky

    • Categories: Crumbles, cobblers, crisps & bettys; Pies, tarts & pastries; Dessert; American; Low sugar
    • Ingredients: cherries; tart cherries; dried tart cherries; honey; lemons; pomegranate juice; walnut oil; egg whites; phyllo dough; cane sugar; breadcrumbs
    • Accompaniments: Cherry licorice sauce
    show

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Reviews about this book

  • Books for Better Living by Jenny Hartin

    Tempting desserts with less sugar are delivered in this beautiful book.

    Full review

  • Food52

    Author shares a few of his techniques for cutting back sugar from his newest cookbook.

    Full review
  • ISBN 10 0804189013
  • ISBN 13 9780804189019
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Pam Krauss/Avery

Publishers Text

A game-changing collection of recipes that upend the very notion of “healthy” desserts by using sugar and fat as grace notes to enhance rather than dominate sweets.
 
“Use sugar as you would salt: to enhance flavors, not be the main flavor itself,” counsels former White House pastry chef Bill Yosses. The result of this simple yet revolutionary notion is healthier desserts that showcase unique flavors and textures without overdelivering on fat, sugar, and calories. The cornerstone of Bill’s philosophy for creating desserts to fit the more healthy-conscious way we want to eat today is packing them with better, more flavorful ingredients so you will be more satisfied with less on your plate. After all, dessert should be a dose of pleasure, not a source of penance. More than 100 delectable sweets, including Kabocha Persimmon Pie, Matcha Green Tea Roll with Fresh Berries and Cream, Alfonso Mango Cake, Lemon Kaffir Semifreddo, and Coconut Chocolate Apricot Cookies, are designed to bring diners to their bliss point more quickly, so they can have their cake . . . and eat it too. Complete with professional tips for ensuring that each confection is a treat for the eye as well, The Sweet Spot will have cooks thinking about dessert in a whole new way.

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