Keen to enjoy a romantic evening this V-Day but worried about the sugar crash? We’ve got you covered! These wholesome recipes are indulgent and satisfying, minus that ubiquitous white stuff. From mousse to cheesecake, we promise it’s possible to create an impressive dessert.
Valentine's Day is a celebration of love, and what better way to express love than through thoughtful, nourishing food? While traditional Valentine's Day treats often come loaded with sugar, there's a delightful alternative – indulging in decadent, low-sugar desserts that not only satisfy the sweet tooth but also align with health goals. Let's explore three enticing recipes that bring together romance, flavour, and wellbeing. So, if you don’t want your date to fall asleep after dinner, you might want to try some of our fun recipes!
These recipes not only cater to your culinary desires but also set the stage for intimate moments and shared indulgence. Let's delve into how these delightful treats make for a perfect pairing, creating an atmosphere of romance and fun.
Rose Lychee Panna Cotta
End your romantic dinner with the elegance of Panna Cotta. This delicate dessert is not only visually stunning but also incredibly easy to make. The combination of rose water and lychee puree provides a sweet and floral flavour without the need for added sugar. The velvety texture of the panna cotta is a luxurious treat, offering a romantic touch to your Valentine's Day celebration.
For the Panna Cotta:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon agar-agar powder (gelatin substitute)
- 1/4 cup lychee puree (strained)
- 1 teaspoon rose water
- For Garnish:
- Fresh lychee fruits, peeled and diced
- Edible rose petals
- Drain a can of lychee, reserving the juice.
- Blend the lychee fruits until smooth. Strain the puree to remove any fibres.
- In a small bowl, mix the agar-agar powder with 2 tablespoons of the reserved lychee juice. Let it sit for 5-10 minutes to bloom.
- In a saucepan, heat the heavy cream and whole milk over medium heat. Bring it just to a simmer, but do not boil.
- Add the bloomed agar-agar mixture to the hot cream-milk mixture. Stir continuously until the agar-agar is completely dissolved.
- Add the lychee puree and rose water to the mixture. Stir well to combine.
- Divide the mixture evenly between two serving glasses or moulds.
- Allow the Panna Cotta to cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or until set.
- Once set, garnish with diced lychee fruits and edible rose petals.
- Serve chilled.
Dark Chocolate Mousse for Two
Ever heard the saying, “forget love, I’d rather fall in chocolate?” Well, with our decadent mousse, you don’t have to choose one or the other! This recipe combines the intense flavour of dark chocolate with the light and airy texture of a classic mousse.
For the Dark Chocolate Mousse:
- 100g dark chocolate (75% cocoa or higher), finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 2-3 tablespoons rice malt syrup (adjust to taste)
- 1/2 teaspoon pure vanilla extract
- 1 large egg, separated
- A pinch of salt
For the Toppings:
- 1/2 cup heavy cream
- 1-2 tablespoons rice malt syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/2 cup mixed berries (strawberries, raspberries, or your choice)
- A few squares of dark chocolate, shaved using a grater or vegetable peeler
- Melt the finely chopped dark chocolate and butter in a heatproof bowl using a double boiler or by microwaving in short bursts. Allow it to cool slightly.
- In a clean, dry bowl, whip the egg white with a pinch of salt until stiff peaks form. Set aside.
- In another bowl, whip the heavy cream until it reaches stiff peaks. Add rice malt syrup and vanilla extract, continuing to whip until well combined.
- Add the egg yolk and vanilla extract to the melted chocolate mixture. Mix well until smooth and glossy.
- Gently fold the whipped cream into the chocolate mixture until well combined. Then, carefully fold in the whipped egg white until no white streaks remain.
- Divide the mousse into two serving glasses or ramekins. Chill in the refrigerator for at least 2 hours, or until set.
- Whip the heavy cream, rice malt syrup, and vanilla extract until stiff peaks form.
- Wash and dry the berries.
- Use a grater or vegetable peeler to shave a few squares of dark chocolate.
- Once the mousse is set, top each serving with a dollop of whipped cream, a handful of mixed berries, and a sprinkle of shaved dark chocolate.
- Serve chilled.
Peanut Butter Chocolate Cheesecakes
This Valentine's Day, embark on a delightful journey of flavours with our irresistible Peanut Butter Chocolate Cheesecakes. This recipe is not just a treat for your taste buds but also a celebration of the harmonious union of rich dark chocolate and creamy peanut butter. As we strive to make conscious choices for our well-being, these cheesecakes offer a guilt-free indulgence, showcasing that health-conscious decisions can be delectable.
For the Base:
- 1 cup almond flour
- 3 tablespoons melted coconut oil
- 2 tablespoons rice malt syrup
For the Cheesecake Filling:
- 225g cream cheese, softened
- 1/2 cup natural peanut butter (unsweetened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips or chopped dark chocolate (75% cocoa or higher)
For Garnish (optional):
- Chopped peanuts
- Melted dark chocolate for drizzling
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a bowl, mix almond flour, melted coconut oil, and rice malt syrup until well combined. Press a tablespoon of the mixture into the bottom of each muffin cup.
- In a mixing bowl, beat the softened cream cheese until smooth. Add natural peanut butter, eggs, and vanilla extract. Beat until well combined. Fold in the dark chocolate chips or chopped dark chocolate.
- Spoon the cheesecake filling over the prepared crusts, distributing it evenly among the muffin cups.
- Bake in the preheated oven for about 20-25 minutes or until the edges are set, and the centres are slightly jiggly.
- Allow the mini cheesecakes to cool in the muffin tin for about 15 minutes, then transfer them to the refrigerator to chill for at least 2 hours or until fully set.
- Once chilled, garnish with chopped peanuts and drizzle melted dark chocolate on top for an extra indulgence.
- Carefully remove the mini cheesecakes from the muffin tin and serve chilled. Enjoy the rich and creamy Dark Chocolate Peanut Butter Cheesecakes!
Celebrating Valentine's Day with these low-sugar recipes not only showcases your culinary prowess but also demonstrates a commitment to health and well-being. These desserts allow you to savour the sweetness of love without compromising your health goals. So, set the mood, light some candles, and treat yourself and your loved one to a romantic and health-conscious Valentine's Day celebration with these delectable creations. After all, nothing says "I love you" quite like a homemade, heart-healthy dessert. Cheers to love and good health!
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