Valentine's Day Dessert recipes - KPTV - FOX 12

Valentine's Day Dessert recipes

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4 to 6 Servings

1- 16oz block of extra firm tofu
1- 12oz bag dark chocolate chip morsels
½ cup plain soy milk
¼ teaspoon pure almond extract
Toasted sliced almonds for garnish

Melt the chocolate morsels over a double boiler until smooth; or you can microwave at 30 second intervals until the chocolate is a smooth consistency; stirring after each interval.  Drain tofu on paper towels.  Slice tofu into small to medium sized cubes.  Place cubes in a blender; add the soy milk, almond extract and melted chocolate chips.  Blend until well combined.  If it's too thick and not blending, add a tablespoon or so of soy milk.  Scoop or use a pastry bag and pipe decoratively into serving dishes.  Top with toasted almonds and serve.

Chocolate Sponge Cake

Yields: 12 servings


  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1/3 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour (could exchange for whole wheat)
  • ¼ cup cocoa


1.       Line an 8-inch square or round cake pan with wax paper or parchment paper.  Preheat the oven to 400°F.

2.       In a mixing bowl, combine the egg white, cream of tartar, and salt.  Beat with a rotary beater, whisk, or electric mixer until foamy.  Add the sugar, gradually, continuing to beat until stiff peaks form.

3.       In a small bowl, whisk together the yolks and vanilla extract.  Fold yolk mixture gently into the egg whites.  Sift the flour and cocoa together into another bowl and fold lightly into the egg mixture. 

4.       Spread the batter gently and evenly in the prepared pan.  Bake until the cake springs back lightly pressed, about 10-12 minutes.   Loosen the sides with a sharp knife, and turn out immediately to cool onto a cake rack that has been covered with a paper towel.  Cut into 12 squares or slices

Nutrition per serving:

Calories: 52

Carbohydrates: 8 grams

Protein: 2 grams

Fat: 1 gram

Cholesterol 45 mg

Fiber: 0.8 grams

Sodium: 68 mg

Chocolate Cream Topping and filling

Yields: 5 cups


  • 1 envelope unflavored gelatin
  • ¾ cup skim milk powder
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple, orange, or peppermint extract
  • 2 teaspoons vegetable oil
  • 1 egg white stiffly beaten
  • 2 tablespoons cocoa
  • 1 cup water


1.       In a medium bowl, sprinkle the gelatin over ¼ cup cold water and allow it to soften about 5 minutes.  Whisk together 2 tablespoons cocoa and 1 cups water in a saucepan.  Bring to a boil, whisking.  Add mixture to gelatin and stir well until the gelatin is dissolved.  Cool 5 minutes.  Place a whisk or beaters in the freezer to chill.

2.       Stir the powdered milk and sugar into the gelatin mixture until completely dissolved.  Refrigerate until partially set.  Using the well-chilled whisk or beaters, beat at high speed until stiff peaks form.

3.       Beat in the vanilla extract, additional flavoring, and vegetable oil.  Using a spatula, gently fold in the stiffly beaten egg white until thoroughly combined.

Nutrition per serving:

Calories: 50

Carbohydrates: 5 grams

Protein: 5 grams

Fat: 1 gram

Fiber: 0.5 grams

Sodium: 54 mg


Zucchini-Banana Squares

Makes: 24 servings Yield: Makes 24 squares

Prep: 20 mins
Bake: 25 mins
Oven: 350°F


  • ·Nonstick cooking spray
  • ·1 cup all-purpose flour
  • ·1 cup whole wheat flour
  • ·1/4 cup ground flaxseeds or wheat germ
  • ·1/4 cup unsweetened cocoa powder
  • ·2 teaspoons baking powder
  • ·1/2 teaspoon salt
  • ·1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  • ·3/4 cup sugar
  • ·1/2 cup canola oil
  • ·1/3 cup low-fat milk
  • ·1 cup peeled (if desired) and shredded zucchini
  • ·1 medium-size ripe banana, mashed (1/2 cup)
  • ·1/2 cup miniature semisweet chocolate pieces (optional)


1.     Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flaxseeds or wheat germ, cocoa powder, baking powder, and salt. Make a well in center of flour mixture; set aside.

2.     In a medium bowl, whisk together egg, sugar, canola oil, and milk until well mixed. Stir in zucchini and banana. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Pour batter into prepared pan, spreading evenly.

3.     Bake about 25 minutes or until top springs back when lightly touched. Cool completely on a wire rack. Cut into squares.

Nutrition per serving:

Calories: 120

Carbohydrates: 16  grams

Fat: 6 gram

Fiber: 1grams

Sodium: 81 mg


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