After years of modification, Nancy Baggett has significantly reduced the fat, cholesterol and calorie counts of each without sacrificing taste or texture. Containing more than 85 recipes, the desserts in this book contain no artificial ingredients, such as imitation eggs, or substitute foods often associated with healthiness, such as tofu. Instead the author uses small amounts of real butter and eggs, and low-fat versions of cream cheese. Readers can revel guilt-free in satisfying and delectable low-fat versions of chocolate triple layer cake, lemon cheese cake and dark fudgy brownies. All recipes and their variations are followed by a nutritional analysis that lists calorie, fat, cholesterol and sodium counts as well as the percentage of calories from fat per serving. The author has also written "The International Chocolate Cookbook" which won the IACP Award for Best in Category. Martin Jacobs co-authored "Spirit of the Harvest: North American Indian Cooking", which won awards for Best in Category from the James Beard Foundation and the IACP.