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In Need of Last Minute Sinfully Delicious Dessert Ideas for Your Valentine?

This Valentine’s Day feel guilt-free while you and your special someone indulge in these low calorie, rich chocolaty desserts.


True Love Chocolate Cake (courtesy of Taste of Home)

 238 calories per serving; Yield: 24 servings


●1/4 cup butter, softened

●1-2/3 cups sugar

●2 eggs

●1/2 cup unsweetened applesauce

●2-1/4 cups all-purpose flour

●2/3 cup baking cocoa

●1-1/4 tsp baking powder

●1 tsp salt

●1/4 tsp baking soda

●1-1/4 cups water

●1 cup (6 ounces) semisweet chocolate chips



●1 package (8 ounces) reduced-fat cream cheese

●1/3 cup confectioner’s sugar

●1 tsp vanilla extract

●1 Carton (8 ounces) frozen reduced-fat whipped topping, thawed



●3/4 cup flaked coconut or dark chocolate shavings

●1/2 cup candy hearts (optional)



1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.

2.Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

3.Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

4.For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy. 

* For additional information on this recipe including nutritional information click here


Strawberry Cheesecake Minis (courtesy of Taste of Home)

217 Calories per serving; Yield: 1 dozen


●2 packages (8 ounces each) reduced-fat cream cheese

●Sugar substitute equivalent to ½ cup sugar

●1/2 cup sugar

●1 tsp vanilla extract

●1 egg, lightly beaten

●1/4 egg substitute

●12 reduced-fat vanilla wafers

●1 can (12 ounces) strawberry cake and pastry filling



1. In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.

2. Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1  hour (centers will sink slightly).

3.Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. 


*For additional information on this recipe including nutritional information, please click here