In recent years, thanks to advances in medical science and the population’s desire for better health, many new diets have become wildly popular. Whether an allergen has been isolated (such as nuts) or an intolerance detected (such as dairy), many consumers are finding themselves in a quandary about how to prepare and enjoy the foods they used to love. The same holds true for those who have opted for a vegetarian or vegan lifestyle. Included in this book are two chapters dedicated specifically to vegan and sugar-free readers.
If you’re allergic to nuts, you will find that almost all ice creams and sorbets included in the book are nut-free, with only a few exceptions. Most of these are flexible, and the nuts can be omitted if necessary. You will also find that the sorbet and granita chapters are very friendly for vegan and vegetarian diets, as well as for those persons needing nut-free recipes. These recipes can also easily be adapted to sugar-free, using equal parts Splenda for sugar, or by using other sweeteners, such as stevia, agave, or honey.
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