Even Calorie-Conscious Sweethearts Can Enjoy These Valentine Desserts

There’s no reason to abolish desserts this Valentine’s Day just because of a weight control plan. Simply enjoy one of these lighter versions of special occasion treats then resume your diet the following day.

With desserts that are lower in fat it is possible to have a romantic ending to a favorite meal with a lot less guilt. Modifying desserts to reduce their fat content makes it possible for treats to fit into a sensible calorie-controlled plan. And experts agree that people who have an occasional treat have far better diet success because they reduce feelings of deprivation that can lead to over-indulgence of a forbidden food later.

Choose from among desserts like Almond Meringue Hearts With Raspberry Poached Pears. Here, richly flavored raspberry-cinnamon poached pears are topped with a raspberry sauce and used to fill light and airy heart-shaped meringue shells. The meringue shells are made with egg whites that have been piped onto a baking sheet and baked. Toasted almonds add nutty flavor.

Ginger-Peach Cheesecake Tart is another sweet treat that keeps fat under control. The creamy rich texture of the filling comes from Neufchatel cheese (low-fat cream cheese) and low-fat evaporated milk. Folding cling peaches into the mixture eliminates the need for high-calorie toppings such as sweetened sour cream or sweet, thickened fruit.

Scones, a favorite tea-time treat from the United Kingdom, is updated for health-conscious Valentines in this version of Apricot Scones. Canned apricots add tangy-sweet flavor, fiber, Vitamin A, potassium, iron and Vitamin C. Oat bran and low-fat milk also are included.

A light biscuit topped with a succulent raspberry topping, angel food cake featuring a skinny blueberry-yogurt sauce, and Pineapple Noodle Pudding are some other ideas.

ALMOND MERINGUE HEARTS WITH RASPBERRY POACHED PEARS

3 egg whites

1 1/4 cups sugar

1/8 teaspoon cream of tartar

1/2 cup sliced almonds

1 (12-ounce) package whole frozen raspberries, thawed

8 cloves

1/2 teaspoon ground cinnamon

2 ripe pears

Line baking sheet with parchment or brown paper. Lightly trace 4 hearts, about 4 inches long and 5 inches wide on paper.

Combine egg whites, 3/4 cup sugar and cream of tartar in electric mixer. Beat on high speed until stiff, glossy peaks form, 15 to 20 minutes. Spoon meringue into large pastry bag fitted with 1/2-inch tip. Pipe approximately 3 tablespoons meringue into center of each heart outline. Spread evenly to edges with back of spoon or small knife. Pipe remaining meringue around rim of hearts to form shell about 1-inch high. Sprinkle sides and tops of hearts with almonds. Bake at 200 degrees 2 hours or until meringue is dried and crisp.

Meanwhile, combine raspberries with remaining 1/2 cup sugar, cloves and cinnamon in saucepan. Peel pears, then cut into halves lengthwise and remove cores. Place pear halves in raspberry mixture, cover and heat to simmering.

Poach pears, turning occasionally, until tender when pierced with fork. Remove pan from heat and cool pears in raspberry mixture. When pears are cool, remove and set aside.

Strain raspberry mixture to remove seeds and cloves. Place 1 pear half in each meringue shell. Drizzle with raspberry sauce just before serving. Makes 4 servings.

GINGER-PEACH CHEESECAKE TART

2 eggs

2 cups gingersnap or vanilla wafer cookie crumbs

2 tablespoons melted margarine

1 (16-ounce) can peach halves in juice

1 (8-ounce) package Neufchatel cheese

2/3 cup evaporated low-fat milk

1/4 cup granulated sugar

1 teaspoon grated lemon zest

Powdered sugar

Separate 1 egg. Whisk white lightly to break up. Combine yolk with remaining egg and set aside.

Stir together cookie crumbs, melted margarine and lightly beaten egg white until thoroughly mixed. Press crumbs into 9-inch tart pan with removable bottom. Bake at 350 degrees 10 minutes.

Meanwhile, drain peach halves, reserving liquid for other use. Remove 1 peach half and slice into fan. Set aside for garnish.

Dice remaining peach halves and spoon into baked crust. Combine Neufchatel with eggs, milk, granulated sugar and lemon zest in food processor fitted with metal blade. Process until smooth. Spoon cheese mixture into tart shell and bake at 350 degrees 30 minutes until tart is set in center. Cool on wire rack, then chill. Just before serving, arrange fanned peach half on tart and dust with powdered sugar. Makes 8 servings.

APRICOT SCONES

1 1/2 cups flour

1 cup oat bran

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup margarine

1 egg, beaten

3 tablespoons low-fat milk

1 (17-ounce) can apricot halves, drained and chopped

Combine flour, oat bran, sugar, baking powder and salt. Cut in margarine until mixture resembles fine crumbs. Stir in egg, milk and chopped apricots just until dough leaves side of bowl. Divide dough in half and turn onto floured surface. Dust outsides with additional flour to seal.

Roll or pat dough into 6x1-inch rounds. Cut each round with floured knife into 6 segments. Place on ungreased baking sheet. Bake at 400 degrees 12 minutes or until golden. Makes 12 scones.

ANGEL FOOD CAKE WITH BLUEBERRY YOGURT SAUCE

Small packaged angel food cake

1/2 cup nonfat vanilla yogurt

3 teaspoons sugar

1 teaspoon lemon juice

1/2 cup frozen blueberries, thawed

Slice cake into 12 slices.

Combine yogurt, sugar and lemon juice in bowl. Top each slice with 2 tablespoons sauce and 2 tablespoons blueberries. Makes 4 servings.

RASPBERRY SHORTCAKE

1 1/2 cups whole frozen raspberries, thawed

Sugar

1 cup flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon margarine

1 egg white

1/3 cup evaporated skim milk

1/4 teaspoon almond extract

3/4 cup low-fat cottage cheese

1 teaspoon lemon juice

Toss 1 1/4 cups raspberries with 2 1/2 tablespoons sugar and let stand in refrigerator.

Combine flour, soda, baking powder and 2 tablespoons sugar. Cut in margarine.

Beat egg white, milk and almond extract in separate bowl, then add to dry ingredients, mixing lightly. Knead lightly on floured board, then roll out to 1/2-inch thick. Use 2 1/2-inch biscuit cutter to cut out 8 biscuits. Place on baking sheet and bake at 450 degrees 10 minutes until lightly browned on top.

Meanwhile, place cheese, 1 1/2 teaspoons sugar and lemon juice in food processor and beat until mixed. Fold in remaining 1/4 cup raspberries.

Split shortcake biscuits into halves and place bottom half on serving dish. Top each with 2 tablespoons sweetened raspberries, 1 tablespoon cottage cheese topping and top of biscuit. Top evenly with remaining raspberries and cottage cheese. Makes 8 servings.

MOCHA COOKIES

2 1/2 tablespoons instant coffee

1 1/2 tablespoons nonfat milk

1/3 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup margarine

1 egg

1/2 teaspoon almond extract

1/4 cup wheat cereal flakes

2 cups flour, sifted

1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

Dissolve coffee in milk. Set aside.

Cream together sugars and margarine in large bowl. Beat in egg, almond extract and coffee mixture. Stir together wheat flakes, flour, baking powder and cinnamon. Gradually beat into egg mixture. Drop batter by teaspoon onto baking sheet sprayed with nonstick vegetable spray. Flatten with back of fork, then bake at 350 degrees 8 to 10 minutes. Makes about 40 cookies.

CRANBERRY-APPLE PIE WITH GINGERSNAP CRUST

20 gingersnaps

1 1/2 tablespoons margarine

2 McIntosh apples

1 cup fresh cranberries

5 tablespoons brown sugar, packed

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon

1 teaspoon granulated sugar

Place gingersnaps in food processor and blend to crumbs. Pour in margarine with machine running. Press mixture into 8-inch pie plate and set aside. Use smaller pie plate to press uniformly, then bake at 375 degrees 5 to 8 minutes. Remove and cool crust.

Slice apples in food processor. Add cranberries, brown sugar, vanilla and cinnamon. Spoon into separate pie plate or casserole and top with granulated sugar. Bake at 375 degrees 35 minutes or until tender. Spoon over gingersnap crust to serve. Makes 8 servings.

PINEAPPLE NOODLE PUDDING

1 cup canned pineapple chunks, in juice

1 1/4 cups cooked macaroni

3/4 cup low-fat cottage cheese

1/4 cup reduced calorie sour cream

1 egg white

3 tablespoons brown sugar, packed

1/4 cup wheat cereal flakes, crushed

1 tablespoon granulated sugar

1/4 teaspoon ground cinnamon

Combine 1/4 cup juice from pineapple, pineapple, macaroni, cottage cheese, sour cream, egg white and brown sugar. Pour into 1-quart casserole dish, sprayed with nonstick vegetable spray.

Combine cereal, granulated sugar and cinnamon in small bowl. Sprinkle over casserole. Bake, uncovered, at 350 degrees 25 minutes or until bubbly. Makes 6 servings.