Monday, February 13, 2012

Valentine Day Treats … Lower in fat but still so YUMMY!

By Stephanie of Infinite Life Fitness


Valentine’s Day is a day about love…a day of appreciation…a day of caring…but most importantly a day of indulging in some of your favorite sweet treats! It is OK to allow yourself to splurge every once in a while if you are trying to adopt a healthier lifestyle. But be careful of how much you are splurging and don’t forget to limit how often you allow yourself to do so!

So, to all those love birds that are scrambling to try to plan a romantic evening filled with dinner and tasty treats, why not consider some of the healthier options for your Valentine’s Day desserts?

Here are just a few treats which are healthier than the original recipes, but taste just as good! You can still have tasty treats that will satisfy your sweet tooth while trying to stick to your healthy diet!

Strawberry Cheesecake Minis
{Photo by TASTE OF HOME}
  • Prep: 15 min. Bake: 15 min. + cooling
  • Yield: 12 Servings

Ingredients
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/4 cup egg substitute
  • 12 reduced-fat vanilla wafers
  • 1 can (12 ounces) strawberry cake and pastry filling

Directions
  • In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
  • Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
  • Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.
Nutritional Facts1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Chocolate Crepes with Raspberry Sauce
{Photo by TASTE OF HOME}
  • Prep: 25 min. + chilling Cook: 20 min.
  • Yield: 8 Servings

Ingredients
  • 1 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 egg whites
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 cup plus 1/3 cup sugar, divided
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons cornstarch
  • 1 cup water
  • 4-1/2 cups fresh or frozen raspberries, thawed, divided
  • Reduced-fat whipped cream in a can
  • 1 teaspoon confectioners' sugar

Directions
  • In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  • In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
  • Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
  • Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
  • Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.
Nutritional Facts1 serving equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.

Yummy Chocolate Cake
{Photo by TASTE OF HOME}
  • Prep: 20 min. Bake: 15 min. + cooling
  • Yield: 16 Servings

Ingredients
  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 package (2.1 ounces) sugar-free instant chocolate pudding mix
  • 1-3/4 cups water
  • 3 egg whites
  • FROSTING:
  • 1-1/4 cups cold fat-free milk
  • 1/4 teaspoon almond extract
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • Chocolate curls, optional

Directions
  • In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
  • Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. Garnish with chocolate curls if desired. Yield: 16 servings.

Nutritional Facts1 piece (calculated without chocolate curls) equals 197 calories, 5 g fat (3 g saturated fat), trace cholesterol, 409 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.


Try to make this year’s Valentine’s Day as memorable as possible and score some extra “brownie” points with your Valentine this year by making them some amazing, delicious, and healthier treats.

Hope you all have an amazing Valentine’s Day and don’t forget to stop by my blog infinitelifefitness.com for more health and fitness tips.

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