It’s easy to give your loved one a box of chocolates for Valentine’s Day. And let’s face it – who wouldn’t want a great, big box of chocolates?
Although chocolates are delicious, they are not necessarily good for you (dark chocolate is within reason). If your sweetheart is watching their diet or pershaps has a medical condition that limits what they can eat, giving a box fo chocolates is not such a wonderful idea.
Instead of giving a box of chocolates for Valentine’s Day you can express your love and appreciation in other ways. Why not bake a yummy, but healthy, snack or treat for them (and you!) to enjoy.
Below you’ll find some unique recipes that would be ideal for Valentine’s Day (and any time of the year), compliments of our friends at Guiding Stars (shared with permission).
Blueberry Steamed Pudding (Pictured above)
Tip: Place your desired mold or bowl into the bottom of a lidded stock pot deep enough to accommodate it. Holding the mold or bowl down with your hand if it’s prone to floating, fill the pot with water until it reaches halfway up the side of your mold. Remove the mold and spray thoroughly with non-stick pan spray—including the cover if available. Cover the stock pot, bring the water to the boil, and reduce to a simmer before beginning the recipe preparation.
If using frozen blueberries, make sure they’re frozen solid unless you want a blue pudding; course, the kids might like that…
Number of Servings: 10 (96 G )
Created by: Erin Dow
Prep Time: 30 Minutes
Cook Time: 1 Hour and 45 Minutes
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 teaspoons grated lemon zest
- 1/8 teaspoon grated nutmeg
Liquid Ingredients:
- 1 egg yolk, room temperature, white reserved
- 2 tablespoons butter, melted
- 4 tablespoons brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 cup skim milk
- 1 egg white, room temperature
- 2 cups blueberries, fresh or frozen (not thawed)
Directions
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Over a medium mixing bowl, sift together the dry ingredients and lemon zest. Set aside.
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In a large mixing bowl, combine the egg yolk, melted butter, brown sugar and vanilla by beating them together with a whisk until combined and the brown sugar is dissolved. Pour 1/3 of the milk into the bowl and whisk together to loosen the mixture, then add the rest of the milk and stir to combine. Set aside.
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Using a hand or stand mixer, beat the two egg whites in a medium bowl until stiff peaks are just reached (when you lift the beaters from the mixture the egg whites form a peak that does not fall over). Do not overbeat.
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Working quickly and using a rubber spatula, stir the dry ingredients lightly but thoroughly into the milk mixture. Batter will seem runny at first but it will quickly start to firm up from the action of the baking powder. Scoop 1/3 of the egg whites into the batter and stir lightly to combine and lighten the mixture. Scoop the remaining egg whites into the batter and gently but quickly fold them in, scooping the batter from the bottom up and preserving as much air as possible. Add the blueberries and fold in until evenly distributed.
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Turn the batter into your steamed pudding mold or a metal or ceramic bowl (preferably one that is taller than it is wide). Cover tightly with a lid, if using, or with a layer of oiled parchment paper topped with a tight layer of aluminum foil. On a rack or a dish towel rolled into a ring, place the mold into the simmering water, cover the stock pot, and cook at a low simmer (a gentle bubbling at low to medium- low heat) for 1 hour and 45 minutes. Remove the mold from the water and set to cool for 15-20 minutes.
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To unmold, remove the mold cover, place your desired serving plate upside down over the mold, and then quickly flip the two over and set the plate down. Tap the mold with a wooden spoon to assist with release, and lift one side to see that it has; if not, continue tapping the top and sides. Serve warm or room temperature.
Black Bean Brownies
Erythritol is a sugar alcohol that is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body. It is less likely to cause gastric side effects than other sugar alcohols due to its unique digestion pathway.
Number of Servings: 9 (1 Brownie) (80 G )
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients
- 3/4 cup Granulated Erythritol
- 3/4 cup Regular Cocoa Powder (unsweetened)
- 1/4 cup Quinoa Flour
- 1+1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Instant Coffee
- 1/4 teaspoon Salt
- 3 tablespoon Ground Flaxseed
- 1/3 cup Almond Milk (unsweetened)
- 1/2 cup + 1 tablespoon applesauce, unsweetened
- One 15 1/2 ounce can no salt-added Black Beans, drained and rinsed well
- 1 tablespoon Canola Oil
- 1/2 teaspoon Vanilla Extract
Directions
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Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch brownie pan with parchment paper.
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In a small bowl, stir the flaxseed and almond milk together, set aside to thicken.
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In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
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In a blender, puree applesauce, black beans, oil, vanilla and thickened flaxseed mixture. Puree until all of the beans have been liquified. Pour into a large bowl.
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Add the dry mixture to the wet in thirds, whisking thoroughly each time. The batter should be thick.
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Spread the batter in the prepared pan. Bake for 45 minutes. To test if the center is cooked, tap the surface. If it’s firm and springs back, it’s ready. Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down. Peel off the parchment paper and let cool completely before slicing.
Carrot Bars
This Indian-inspired dessert is simple and sweet. Perfect for wowing the guests at your next celebration, this spicy-sweet confection is as lovely as it is flavorful. Look for green cardamom pods at your local Indian grocer.
Number of Servings: 6 (696 G )
Prep Time: 10 Minutes
Cook Time: 1 Hour and 20 Minutes
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup applesauce
- 1/4 cup almonds
- 4 pounds carrots, peeled and grated
- 8 cups skim milk
- 4 green cardamom pods
- 6 tablespoons date puree
Directions
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Toast almonds over dry heat until fragrant.
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Combine grated carrots, milk, and cardamom pods in a large, heavy bottomed pot. Bring to a boil, then reduce to a simmer and cook, stirring, until all milk has evaporated, about 40 minutes.
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When liquid has evaporated, add oil and applesauce. Fry, stirring constantly, until dark orange, about 30 minutes. Add sugar and almonds. Cook, stirring, for 2 minutes.
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Serve at room temperature.
Almond Truffles
Looking for a sweet, healthful nibble? This combination of dates, almond butter and cocoa powder will get you going again, and with a bit of protein, it will stave off hunger in between meals.
Number of Servings: 18 (36 G )
Prep Time: 10 Minutes
Ingredients
- 20 Medjool dates, seeded and halved
- 1/2 teaspoon vanilla extract
- 1/3 cup almond butter
- 1/3 cup unsweetened shredded coconut
- 1/3 cup plus 1 tablespoon natural cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/3 cup toasted almonds, well chopped
Directions
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Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times.
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Roll a heaping tablespoon of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds. Chill until firm.
Poached Pears with Pomegranate Seeds
An elegant and simple dessert, this poaching recipes relies on the spices and the natural sweetness of pears to bring a satisfying end to any dinner party. Tart pomegranate seeds finish the flavor palate with bright note to balance the tender-sweet pears.
Number of Servings: 4 (406 G )
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ingredients
- 1 bottle sweet white wine, such as Riesling
- 4 pears, peeled and halved
- 1 cinnamon stick
- 1 whole vanilla bean
- 5-6 cardamom pods, lightly smashed
- 3-4 whole cloves
- Seeds from one pomegranate half
Directions
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Add the wine and spices to a heavy saucepan. Heat the poaching liquid to a simmer over medium heat.
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When the liquid reaches a simmer, add the pears and cook until tender, 15-20 minutes. Do not allow the pan to boil over.
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Remove the pears and increase the heat, bringing the liquid up to a boil.
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Reduce to desired consistency. Strain spices before serving. Garnish pears (warm or cold) with pomegranate seeds and reduced poaching liquid.
Key Lime Mousse
A perfectly balanced dessert, this creamy, rich, heart-healthy avocado mouse is served over simple rice cakes for just a touch of crunch. The light sweetness of stevia is balanced by the tang of lime for a key-lime pie experience you won’t have to feel guilt about.
Number of Servings: 6 (88 G )
Prep Time: 1 Hour
Ingredients
- 1 large Hass avocado
- juice from 3 Key limes
- zest from 1 Key lime lime
- 3/4 teaspoon stevia powder
- 1/2 teaspoon vanilla
- pinch salt
- 3 tablespoons unsweetened, shredded coconut (optional)
- 6 plain brown rice cakes
Directions
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Mash the avocado with a fork or food processor until smooth.
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Stir in lime juice, zest, stevia, vanilla and salt until combined.
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Cover with plastic wrap and chill for about an hour.
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Spread on rice cakes and sprinkle on coconut.
Carrot-Papaya Smoothie
Try using baby carrots for this recipe for an added touch of sweetness in this exotic mix of papaya and coconut.
Number of Servings: 1 (479 G )
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ingredients
- 6 hazelnuts
- 1 cup diced ripe papaya
- 1 small carrot, peeled and chopped
- 2/3 cup freshly squeezed orange juice
- 1 tablespoon pistachios
- 2 low-fat coconut milk ice cubes (3 tablespoons low-fat coconut milk)
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, peeled and coarsely chopped
Directions
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Place the hazelnuts in a 300-degree oven and toast for 15 to 20 minutes. Remove from the heat, wrap in a towel and rub the towel against your counter to rub off the skins.
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Place all of the ingredients in a blender and blend at high speed for a full minute until all ingredients are blended. Pour into a glass and enjoy.
Blueberry Tofu Cake
Tofu acts as an egg replacement in this moist, dense coffee cake sweetened with orange juice and applesauce. Everyone will be begging to take home the leftovers at your next brunch.
Number of Servings: 24 (76 G )
Created by: Erin Dow
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients
Dry:
- 3 cups white whole wheat flour
- 2 cups unbleached white flour
- 1/2 teaspoon sea salt
- 1/3 cup wheat bran
- 2 Tablespoons baking powder(non aluminum)
Liquid:
- 1/2 cup oil
- 3/4 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup orange juice
- 12 ounces soft tofu
- 1 1/2 cup blueberries
Directions
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Preheat oven to 375 degrees.
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Sift dry ingredients.
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Combine liquid ingredients in a blender (will be almost to the top of blender), until creamy.
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Combine with dry ingredients and stir until smooth. Batter should be thick but pourable. Stir in blueberries.
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Oil 2 9×9 inch pans. Bake at 375 degrees for 45 min or longer. Cool on rack.
Chocolate Avocado Pudding
I know what you’re thinking, “chocolate and avocado?” You’re going to have to trust us on this one. It’s a star-worthy recipe that your family will look forward to time and again.
Servings: 4 (69 G )
Prep Time: 10 Minutes
Cook Time: None
Ingredients
- 1/8 cup almond butter
- 2 tablespoons dark agave
- 2 tablespoons cocoa powder
- small pinch sea salt
- 1 medium avocado, seeded and peeled
- 1 teaspoon vanilla
- Pinch cinnamon or cayenne
Directions
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Throw all ingredients into a food processor and process until smooth.
About Guiding Stars Licensing Co.
Since 2006, Guiding Stars has been leading the way in helping consumers make nutritious food choices and recently received a U.S. Patent for the Guiding Stars nutrition rating algorithm. The Guiding Stars nutrition guidance program is a simple, easy-to-understand tool for making good nutrition choices and is designed to make a positive and lasting impact on public health. Guiding Stars is currently found in more than 1,700 supermarkets including Hannaford, Food Lion, Sweetbay, Homeland, Kings Super Market and Marsh Supermarkets. Guiding Stars has also expanded into public schools, colleges and hospitals and appears on the Shopper mobile iPhone application. Additional information can be found at www.GuidingStars.com.
*I was not compenasted for this post. I posted this for the enjoyment of my site readers.
Betty Baez says
Wow these took me by surprise especially the black bean brownies who would’ve thought….I want to try the carrot-papaya smoothie it sounds really good!