My dessert recipes repertoire is simple yet politically correct through and through, from a nutritional as well as a kosher standpoint.

I devote much time to developing dessert recipes that would be interesting, natural, and delicious without being prohibitively rich. At the risk of sounding immodest, I might add I am told I always reach my goal, and then some. For years, I have experimented and played with ingredients that many cooks have ignored until they (the ingredients, not the cooks) recently became hip, such as dairy-free milks, nut butters, flours, and alternative sweeteners. Every ingredient I use stands on its own merits as a delicious, natural, wholesome addition to a recipe that a reader may not have thought possible.