Make me a great dessert and I’ll show you the way to my heart! Here we have a decadent dessert list that will steal your heart, but not your waistline this Valentine’s Day.
Decadent Desserts (that are not so decadent) as featured on E! News.
Two Layer Chocolate Pudding Cake with Zen Soy Pudding Icing
(125 calories per slice or if you use a pudding layer between each cake 135 calories) VS 235 per average chocolate cake with chocolate icing
There is no dairy in the recipe, this cuts calories. And, we used zen soy pudding to ice and layer the cake.
1 1/2 Unbleached All-Purpose Flour
1 cup sugar
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar
6 tablespoons canola oil
1 cup cold water
6 four packs of ZenSoy Organic Chocolate Pudding for layers and on top of cake.
Preheat your oven to 350°F.__Measure all the dry ingredients into an 8 or 9-inch round or square cake pan. Blend these together thoroughly with a fork and scoop out three holes, or indentations.__Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.__Take the cup of cold water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended.__Bake for 30 to 40 minutes.
Once cooled, Use 6 four-packs of super-rich, low-fat ZenSoy Organic Chocolate Soy Pudding to create dramatic layers & ice the deceptively sinful cake!
Irresistible Dulce de Leche Cheesecake
200 calories per slice vs range of 257-582 calories for regular cheesecake
We used Reduced Fat Cream Cheese and Splenda instead of sugar.
1 cup graham cracker crumbs
3 tablespoons butter, melted
3 (8 ounce) packages reduced fat cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons all-purpose flour
2 teaspoons vanilla
1/2 cup reduced fat milk
1/2 cup dulce de leche
Serves: 1 (9 inch) cheesecake
Prep Time: 20 Minutes
Cook Time: 1 Hour 5 Minutes
Preheat oven to 400 degrees F.
Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
Reset oven temperature to 325 degrees F.
Beat cream cheese, SPLENDA® Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.
Measure _ cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.
Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.
Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
Almost No Fat Tiramisu
265 calories per serving vs 602 in a normal tiramisu
Coffee and Vanilla yogurt are used in place of the traditional recipe's egg yolks.
Coffee Low Fat Yogurt, 8-ounce container
Vanilla Low Fat Yogurt, 8-ounce container
Whipped Cream Cheese, 2 ounces (half of a 4-ounce container)
Confectioners' Sugar, 1 tbs
Sponge type Ladyfingers, 3-to 4 (1/2 ounce package)
Coffee Flavor Liquor (optional), 2 tbs
Instant Espresso Coffee Powder, 2 tsp
AMARETTI Cookies, 3/4 cup (6 pairs of cookies) coarsely crushed
Frozen light whipped topping, 1-1/2 cups thawed (about _ of an 8-ounce container)
Unsweetened cocoa for garnish
In small bowl, with rubber spatula, mix coffee and vanilla yogurts.
Place large paper coffee filter in small metal strainer set over small bowl.
Spoon yogurt mixture into coffee filter; place in refrigerator.
Let yogurt mixture stand 2 hours (whey will drip into bowl and yogurt will be slightly thickened).
Remove yogurt mixture from refrigerator and discard liquid in bowl.
Spoon yogurt mixture into bowl.
Stir in whipped cream cheese and 1/3 cup confectioners' sugar until well blended. Set aside.
Separate ladyfingers into halves.
Cut each half crosswise in half and place in jelly-roll pan.
In small bowl, stir together coffee-flavor liqueur, instant espresso-coffee powder, 1/4 cup hot tap water, and 2 tablespoons confectioners' sugar (if not using coffee-flavor liqueur, increase hot tap water to 1/3 cup and espresso-coffee powder to 1 tablespoon).
Brush ladyfingers on both sides with espresso mixture.
In each of six 8-ounce parfait glasses, layer 4 pieces of ladyfinger, 1 scant tablespoon crushed amoretti cookies, 2 tablespoons yogurt mixture, and 1 heaping tablespoon whipped topping.
Repeat layering one more time.
Sprinkle with cocoa if you like.
Refrigerate at least 30 minutes or until ready to serve.
140 calories per serving vs Bananas Foster at 355 calories
Portion size. We used half a banana and kept it simple. This is a big favorite from the Weight Watchers Diet Plan used by big name celebrities.
1 Tablespoon of your favorite light butter
1 Teaspoon of Sugar
Vanilla, caramel or rum
Melt the butter and sugar in a fry pan until blended (but not burnt).
Cut the banana in half long way and sauté each side until just light brown.
Put the sautéed bananas on a plate.
In another plate mix the sauce and add 3 drops of vanilla (or caramel, or rum) to the sauce.
Pour the sauce over the banana.
If you can, this Valentine's Day, give your loved ones the gift of a home made dessert. It is thoughtful, often less processed and can be heart healthy, especially if you make it with your kids!
Please share your favorite Valentine's Day food stories with me, both past and present! I'd love to hear them. Bon Appetit!