Because your sweetheart is sweet enough, we put together some sexy low-sugar treats to delight your better half.
Unfortunately, Valentine’s Day has a reputation as a candy, cake, cookie and chocoholic holiday, second only to Halloween. If you’re on a low-sugar eating plan or you just like to keep the white stuff in check, you might be wondering how you can celebrate.
Well, worry no more. Try our devilishly delightful desserts that are just sweet enough … because we know there’s nothing sweeter than a kiss from that special someone.
Dark chocolate (65 % to 70% cacao) is lower in sugar than its milk chocolate cousin and boasts a deep, dark, rich chocolaty flavor. We just added a little stevia to sweeten the pot a bit, without the effects of sugar. Stevia is a natural herb that’s 400 times sweeter than sugar and has been enjoyed around the world for decades. It has no calories, no carbs and no fat, and most importantly it doesn’t raise glucose levels.
1/3 cup milk or cream
1 ounce brandy or rum
1 teaspoon vanilla extract
1 teaspoon stevia (to taste)
8 ounces dark chocolate, chopped
Whisk together milk, brandy/rum, vanilla and stevia. Heat over medium heat until just warm. Remove from heat and stir in chocolate until it melts. Keep warm in a fondue pot.
Doubly delicious dippers: strawberries, raspberries, bananas, banana chips, dried apples, orange and/or tangerine segments, cashews and popcorn.
Greek Yogurt Bombe De La Crème
Greek yogurt is higher in protein and lower in carbohydrates than traditional yogurt, plus it’s ultra creamy and silky smooth. The chia seeds add crunch and fiber, along with the berries, which are low glycemic and a source of fiber too, plus they taste great!
16 ounces Greek yogurt (0%)
3 tablespoons agave nectar (or sweetener of choice)
1 teaspoon chia seeds
1 tsp. vanilla extract
2 cups frozen raspberries
1/4 cup unsweetened apple cider
1/3 cup blackberries
Line a medium sieve (about 6 to 7 inches wide) with two layers of paper towels and place sieve over a bowl. Stir yogurt with agave, chia seeds and vanilla and pour into sieve. Cover with plastic wrap and refrigerate for 24 hours.
At least an hour before serving, heat raspberries and apple cider in a saucepan over medium heat. Cook 10 to 12 minutes, stirring occasionally, until the raspberries break down, thicken and form a syrup. Remove from heat and place in refrigerator to cool.
When ready to enjoy, remove yogurt from refrigerator and place a plate over the sieve. Flip the plate so the sieve is on top of the plate, and unmold the yogurt bombe. Remove paper towels and smooth with a knife. Pour raspberry sauce over the bombe, garnish with mint and serve with two spoons.
Cinnamon-Vanilla Massage Oil
If you want to skip dessert in the living room and head straight to, well, uh, the bedroom … here’s a recipe for sumptuous massage oil. Sweet.
1 cup almond oil
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
Mix together almond oil with vanilla and cinnamon in a bowl. Cover and let sit for 3 to 4 hours.
Line a funnel with a coffee filter or paper towel. Pour almond oil mixture through the filter and funnel into a glass jar (with a lid). Cover the jar and place in a cool, dark place for 12 to 24 hours before using.
Shake well before using and enjoy within three months.