Feb 12, 2015 6:00 AM

Author: Office of Public Affairs

You don’t have to throw in the towel on your health goals for the sake of Valentine’s Day. And you don’t have to miss out on dessert either. These three Valentine’s Day desserts got a heart-healthy makeover. Each has a fraction of the calories and fat than the original recipe. 

Greek Yogurt Cheesecake


1½ cups graham cracker crumbs
3 tablespoons almond milk
2 eggs
½ cup sugar
2 cups fat-free plain Greek yogurt
2 teaspoons vanilla extract
1 tablespoon cornstarch
Pinch of salt
Sliced strawberries for garnish


  1. Preheat oven to 350.
  2. Pulse graham crackers and almond milk in a food processor.
  3. Press mixture into the bottom of a 10-inch springform pan.
  4. Blend eggs, sugar, yogurt, vanilla, cornstarch and salt.
  5. Pour filling on top of graham mixture, and bake until the cake’s edges start to pull away from the sides of the pan, about 35 minutes.
  6. Cool then chill for three hours in the fridge.
  7. Releasing springform, arrange sliced strawberries over top of the cooled cheesecake and serve.


Per serving (makes eight servings): 105 calories; 1.2 g fat; 46.5 mg cholesterol; 21.1 g carbohydrates; 4.8 g protein; 49.6 mg sodium. 

Source: recipes.sparkpeople.com

Chocolate Fondue Light


2 cups fat-free milk
½ cup powdered sugar, sifted
2 tablespoons flour
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
5 ounces (about a cup) semisweet chocolate, chopped 


  1. Combine first five ingredients in a large saucepan over medium heat.
  2. Bring to a simmer, stirring constantly. Reduce heat to medium-low and stir until mixture is smooth, about two minutes.
  3. Place the chocolate in a medium bowl and pour milk mixture over chocolate.
  4. Stir until smooth. Transfer chocolate mixture to a fondue pot. Keep warm over a low flame.
  5. Dip strawberries and slices of apple and banana into chocolate.


Per 2-tablespoon serving (makes 12 servings): 103 calories; 3.6 g fat; 1 mg cholesterol; 17.4 g carbohydrates; 2 g protein; 0.7 g fiber; 25 mg sodium; 42 mg calcium. 

Source: myrecipes.com

Red Velvet Cake



Cooking spray
2¼ cups whole-wheat flour
1 teaspoon salt
½ cup unsweetened applesauce
¾ cup plus 1 tablespoon sucralose blend (such as Splenda®)
½ cup liquid egg substitute
3 tablespoons unsweetened cocoa powder
1 ounce red food coloring
1 cup reduced-fat buttermilk
1¼ teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda 


¾ cup fat-free vanilla yogurt
¾ cup fat-free cottage cheese
2 (8-ounce) packages fat-free cream cheese, cubed
1 cup confectioners’ sugar
1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. Spray two 9-inch cake pans with cooking spray.
  3. Whisk the flour and salt in a bowl. Set aside.
  4. In a large bowl, beat the applesauce, sugar blend and egg substitute using a mixer. Add cocoa powder and red food coloring and mix until smooth.
  5. Gradually beat in the flour mixture, buttermilk and vanilla extract.
  6. In a small bowl, mix the vinegar and baking soda; incorporate into the batter.
  7. Pour batter into the pans and bake until the cakes are set, about 20 minutes.


  1. Beat the yogurt and cottage cheese in a food processor until smooth.
  2. Add cream cheese, confectioners’ sugar and vanilla extract and process until smooth.
  3. Chill frosting for one hour before frosting cake.


Per serving (makes 16 servings): 202 calories; 1.3 g fat; 4 mg cholesterol; 36.3 g carbohydrates; 10 g protein; 2.5 g fiber; 458 mg sodium. 

Source: allrecipes.com

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