Treat your sweetie in a healthier way
February is the month of hearts, Valentine's Day and Heart Healthy Month, and on the Coast, it's also Mardi Gras.
Valentine's and Mardi Gras might not fit so well with Heart Healthy Month if one overindulges, but there are ways to celebrate that can trim some of the fat and sugar.
Cookbook author and Diamondhead resident Terry Thomas shares a not-so-fattening treat for Valentine's.
"While recipe searching, I discovered this idea for simple Valentine's Day treats," said Thomas, who found this idea online.
It takes only three ingredients to make these. The wafer cookies also come in a sugar-free variety if less sugar is needed.
NO-BAKE VALENTINE'S DAY DIPPED WAFER COOKIES
White almond bark (or other melting chocolate can be used)
Wafer cookies (chocolate and strawberry are used in this recipe)
Sprinkles of your choice (heart-shaped or red, pink and white ones work well for Valentine's)
First off, melt the chocolate. I prefer almond bark because it hardens up really nicely. If you use white chocolate chips you will have to add shortening in it, so that it hardens after a while.
Next, take your wafer and dip half the cookie into the white chocolate. Then lay on wax paper and immediately sprinkle some of colored sprinkles on top. If you wait, the chocolate will harden and sprinkles won't stick.
That is it, serve and enjoy! You can also put these in a fun tin, or wrap in a treat bag to make these look fun to give as a gift.
-- Submitted by Terry Thomas from Chicnsavvyreviews.net
The American Heart Association suggests this sweet treat for those who love chocolate but want to cut the fat. It's a perfect, just enough treat, for Valentine's and only 173 calories per serving, which makes this dessert doubly sweet.
DEVIL'S FOOD CUPCAKES WITH ALMOND MOCHA TOPPING WITH RASPBERRY SAUCE
Cupcakes:
1 (18.25-ounce) devil's food cake mix
2.5-ounces jarred, pureed baby food prunes
1 cup strong coffee or 1 cup water plus 2 teaspoons instant coffee granules
3 large egg whites
2 tablespoons canola or corn oil
Sauce:
24-ounces packaged, frozen, unsweetened raspberries, thawed
1/2 cup sugar
1- 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
Topping:
2 teaspoons instant coffee granules
2 teaspoons water
8 ounces frozen, fat-free whipped topping, thawed in refrigerator
2/3 cup sliced almonds, dry-roasted
Preheat the oven to 325 degrees, or as directed on the package. Lightly spray two 12-cup muffin pans with cooking spray.
In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes.
Meanwhile, in a medium saucepan, stir together the raspberries, sugar and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1- 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool about 20 minutes. Cool completely. Stir in the vanilla.
In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed.
For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1- 1/2 teaspoons almonds.
Serving size: 1 cupcake, 1 tablespoon plus 2 teaspoons sauce, and 1 tablespoon plus 2 teaspoons topping. Dietary exchange: 1/2 fat.
-- From the American Heart Association
Cut king cake fat, sugar
Here is a lower fat, lower sugar recipe for king cake that I make for my family.
LOW SUGAR KING CAKE
1 to 2 packages reduced-fat refrigerated crescent roll dough, depending on how large you want king cake
1 can no-sugar added cherry pie filling (can use apple or blueberry)
1 small can no-sugar-added crushed pineapple, drained
1 (8-ounce) package reduced-fat or no-fat cream cheese
1 teaspoon vanilla
1 cup Splenda
Shape crescent roll pieces into a ring with narrow part of triangle facing into the circle. Press individual rolls together, forming the circle. Set aside.
Mix cream cheese, vanilla and Splenda until smooth. Spread on the center of triangular pieces of crescent rolls. Top with pie filling and crushed pineapple. Roll large end of crescent pieces to narrow triangle. End with long, pointed end of triangle on top.
Bake in 375-degree oven for 15-20 minutes, depending on how hot oven cooks. Baby can be placed after baking. Cut into slices and serve.
Faovirte kale recipes
In keeping with healthy eating today, readers Cathy and Ron Casano and Gale Sheridan share their favorite kale recipes with Gail Kenyon-Williams, who requested the recipes a couple of weeks ago.
Kale has been popular for several years in restaurant and home kitchens.
"This is our favorite kale salad recipe, Cathy Casano said. "I buy the large bag of fresh chopped kale sold in most of the local grocery stores.
"We like coconut balsamic or raspberry (vinegar)," she said. "We like this salad without added vegetables or fruit, but they could be added.
"Start with 3 or 4 cups of chopped kale. Remove hard stems and tear large leaves if needed. In a salad bowl, add kale and 2 or 3 tablespoons of olive oil, and with clean hands massage the leaves. The kale will be darker and wilt slightly. Add 2 or 3 tablespoons of honey, 2 tablespoons of balsamic vinegar, salt and pepper to taste."
-- Submitted by Cathy and Ron Casano
"This was my first experience with kale, and. I love this salad," said Gale Sheridan of Long Beach. "My friend from California, Bonnie Karlsen, shared it with me."
KALE SALAD
4-6 cups kale, loosely packed, stems removed and discarded, chopped (not too small), put in a large bowl then set aside.
Juice of 1 lemon (zest is optional)
3-4 tablespoons extra virgin olive oil
2 cloves of garlic, minced
Salt and pepper, to taste
2/3 cup grated Parmesan or Asiago cheese
1/2 cup bread crumbs, toasted (fresh is better)
Generous pinch of red pepper flakes
Whisk together lemon juice, zest (if using), oil, garlic, salt, pepper and a generous pinch of red pepper flakes. Pour over kale and toss well. Add 2/3 of the cheese, toss again. Let kale sit 5 minutes or more. Add bread crumbs, toss and add the rest of the cheese. Enjoy.
-- Submitted by Gale Sheridan
Sheridan got her second kale salad recipe from Sherri Shepherd.
KALE SALAD II
1 bunch kale, stalks removed and discarded, leaves thinly sliced (like ribbon cut)
Juice of 1 lemon
1/4 cup extra virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about a cup)
Small handful of toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In a large bowl, add kale, 1/2 of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale begins to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour dressing over the kale, add the mango and pepitas. Toss and serve.
Note: Toast the pepitas in a small skillet on medium-high. No oil is needed. I really love this salad.
-- Submitted by Gale Sheridan
Andrea Yeager, can be reached at ayeager51@cableone.net and takes requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.
This story was originally published February 11, 2015 at 12:00 AM with the headline "Treat your sweetie in a healthier way ."