Ok, not cake, but I have to share my Valentine’s desserts with everyone because they were amazing!! At only 2 Freestyle smartpoints each, they are both sweet treats that really satisfy. The only risk is not being able to stop popping them in your mouth…Dale and I may have experienced that. But if you have better self-control than us, these are for you. I will be giving away some of mine today to prevent the continued over indulging!
My new favorite dessert…Dark Chocolate and Sea Salt Tartlets! Oh my gosh! Just the right amount of chocolate, just the right amount of salty and just the right amount of crunch! Perfection for me, and super easy to make! Oh, and did I mention the whipped cream on top? 🙂
- 15 item(s) mini phyllo shell(s), thawed if frozen
- 1/4 cup(s) low-fat milk
- 1 tsp salted butter
- 3 1/2 oz 60-69% dark chocolate, chopped (about 3/4 cup)
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt, coarse variety (or to taste)
- 5 Tbsp fat free whipped topping, or aerosol whipped cream
Preheat oven to 350ºF.
Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.
Meanwhile, in a small saucepan over high heat, heat milk and butter, stirring occasionally, until milk boils and butter melts. Reduce heat to low; stir in chocolate and vanilla extract until combined.
Let chocolate mixture cool slightly, about 2 to 3 minutes; evenly divide among cooked phyllo shells. Sprinkle tarts with sea salt; chill until filling sets, about 10 minutes. Top each tart with 1 teaspoon whipped cream before serving. Yields 1 tartlet per serving.
Secondly, an old standby at our house for when we need something sweet, but low in points as well, Dark Chocolate and Walnut Cigars. The filling is made of chocolate and a few dates. Now if you don’t love dates (I happen to, but some people don’t) don’t worry because you don’t taste them at all. They just sort of bind the walnuts and chocolate into a sticky paste so it’s easier to work with. The delicious filling is then rolled up in won ton wrappers which get crispy when baked. Dust with powdered sugar and you are set to go!
- 3 1/2 oz 70-85% dark chocolate, high quality, cut into chunks
- 4 item(s) date(s), pitted
- 1/3 cup(s) walnut(s), toasted
- 1 pinch ground allspice
- 1 pinch table salt
- 24 item(s) wonton wrapper(s)
- 4 spray(s) cooking spray
- 1 Tbsp powdered sugar
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Place chocolate, dates, walnuts, allspice and salt in a mini chopper or food processor; pulse until finely minced.
Place 2 tsp filling diagonally across center of each wonton wrapper; roll two opposite corners in towards center, overlapping slightly to cover most of filling, but leaving a bit of filling showing. Place on prepared baking sheets; lightly coat with cooking spray. Bake until lightly browned, 8-10 minutes; dust with powdered sugar and serve warm or at room temperature.
Serving size: 1 cigar
Give these a try for your next special occasion…or when you just need a chocolate fix!