My Valentines Treats

Love is in the air” as the song goes….. whether you are planning on having a romantic meal in, an on plan treat when you get back from your favourite resturaunt with your loved one, a night away or planning on cooking a lovely meal with friends this weekend, these low cal heathy recipes are sure to put a flutter in your heart!

Chocolate Hazelnut Truffles

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Makes 22 Truffles

Ingredients

4 Wheat Biscuits

4 Tbsp of Chocolate Hazelnut Spread (Nutella or equivelent)

1 tbsp of Raw Cocoa powder

1 tsp of peanut butter

Method

Crumble the wheat biscuits in a bowl to a fine crumb. You will do this with your hands no need for a food processor.

Melt the Chocolate spread and peanut butter in a bowl over a low simmering heat, or alternativly place in the microwave for a couple of seconds.

Add the melted Chocolate spread to the crushed wheat biscuits and mix well to combine.

Place in the fridge for a least 1 hour to set the mix back up.

Then using a melon baller or your hands shape 1 tsp of mix into small balls and roll in the cocoa powder. Repeat the step until all the mix has been used.

Place in an airtight container in the fridge to set for at least half an hour to enjoy at your convience.

Chocolate Cake Pops

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Ingredients

Makes 20 Cakepops

3 medium eggs.
2 tbsp of Cocoa Powder.
15g of sweetener.
1/2 wheat biscuit (weetabix)
1/2 tsp of baking powder.
100g greek style yogurt or natural yogurt (any flavour).
1/2 tbsp of smooth peanut butter.
1 tbsp of vanilla extract
1 tsp of instant espresso powder
50g of dark/milk/white Chocolate
20 Cakepop sticks
1 tbsp of Chocolate Spread/melted Chocolate

Method
To make the cakepop base.
Line and grease with low cal cooking spray, a small 9 inch square or round baking tin and preheat your oven to 195c.

Finely crumble in the wheat biscuit and add 2 whole eggs and 1 egg yoke seperating the last egg. To the bowl add all of the other ingredients to the whole eggs and yolk and mix well with a hand mixer. This is when I would add my flavouring like vanilla, orange zest etc.

In a seperate bowl whisk the last egg white to form stiff peaks and fold gently into the chocolate batter.

Place the mix into the lined tray and bake at 195c for 20 minutes until a skewer comes out clean.

When cooled place in the an airtight container and leave in the fridge for a couple of hours to set up.
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To make the cakepops
Break the cake up im a bowl to a crumb consistency and add in the 1 tbsp of Chocolate spread or alternatively use melted Chocolate it will hold better.

Leave to set in the fridge for 5/10 minutes. Take 1 tbsp of mix and roll it into a ball shape and place on a plate. Repeat until you have 20 Cakepops.

Melt the 50g of chocolate, dip the tip of each stick into some chocolate and place into the cake ball half way down making sure not to go right to the top. Repeat with each one.

With the remainder of the chocolate you can dip the whole cake pop in or drizzle over if you want to save some calories!

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You can then choose to leave plain or roll in some decorative festive sprinkles. It would be a lovely idea to use white chocolate and colour with a drop of red food colouring to create a pink or red outer layer.

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Red Velvet Slab Cake

Ingredients
4 wheat biscuits
1 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
2 tbsps unsweetened, cocoa powder
35g of Sweetener
6 eggs
1 pot of quark or equivelent of 0% greek yogurt
2 tsps of vanilla extract
1-2 tsps of red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
1 tsp of instant espresso powder

Preheat oven to 195c

In a medium bowl, crumble up the wheat biscuits, add the baking soda, baking powder, cocoa powder and salt. Set aside.

In a large bowl, combine the sweetener, eggs, quark, vanilla and red food coloring until combined. Stir in the coffee and white vinegar.

Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

Generously spray a 10 by 8 deep baking tray or two round, 9 inch cake pans woth low cal cooking spray.

Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean.
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Let the baking tray cool on a cooling rack until the tray is warm to the touch.

Remove the cake from the tray and let it cool.

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Fat free cream cheese Iceing

1 tub of quark
1 tbsp of Iceing Sugar
1 tbsp of sweetener
2 tsps of vanilla extract

In a bowl mix together all of the above ingredients to form a smooth consistency. When the cake has completely cooled spread on top of slab cake or sandwich together of using sandwich tins.
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Have a wonderfully romantic weekend whatever your plans are๐Ÿ’˜

Enjoy
TheNakedBlondie x

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4 Comments Add yours

  1. esther maguire says:

    Made choc truffles and red velent slab tastes delish thanks for receipes

    1. Aww thank you Esther x My Grandma was Esther and my 2nd name is too ๐Ÿ˜‰

  2. Tara says:

    Hi Nicola, your red velvet slab cake looks amazing and I can’t wait to make it! How many portions does the recipe make please? Sorry if it is already written on blog and I just couldn’t see it! X

    1. I get 18 from mine Tara x

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