When celebrating Valentine’s Day, we tend to pull out all the stops. Of course, since Valentine’s comes shortly after the festive season which means that many of us are watchin our waistlines closer than usual. If you want to enjoy something sweet but you don’t want too many extra calories, here are some ideas.
Lemon Drizzle Cake
Ingredients:

  • 180g low-fat spread
  • 180g caster sugar
  • 3 eggs (beaten)
  • 180g flour
  • 1 tsp baking powder
  • 2 fresh lemons
  • 1 Tbsp Demerara sugar

Method:

  • Preheat your oven to 150C
  • Beat the low-fat spread with the caster sugar before gradually adding the eff.
  • Sieve the flower and baking powder into this mixture and beat.
  • Add the lemon zest (finely grated) and mix.
  • Pour the mixture into a lined loaf mould and bake for 60 minutes or until cooked all the way through.
  • Once cooked, remove from the oven and pour over some lemon juice and sprinkle with sugar before allowing to cool and serving.

Low-fat Cupcakes
Ingredients for the cupcakes:

  • 1 green tea bag
  • 140g sultanas
  • 115g chopped soft dates (pitted)
  • 140g dark muscovado sugar
  • 2 eggs (beaten)
  • 225g wholemeal self-raising flour
  • 1 tsp ground ginger

Ingredients for the icing:

  • 250g fondant icing sugar (sieved)
  • 3 to 4 Tbsp green tea
  • 2 Tbsp chopped dates
  • 2 Tbsp sultanas

Method:

  • Put the tea bag in a measuring jug and add 300ml plus 3 or 4 tablespoons of hot (not boiling) water.
  • Set the tea aside for 10 minuts before removing the bag and pouring 300ml into a mixing bowl. Save the rest for the icing.
  • Stir in the dates, sultanas and sugar.
  • Let this mixture cool.
  • Preheat your oven to 180C.
  • Beat the eggs into your cooled down tea mixture.
  • Add the flour and ginger until all ingredients are evenly combined.
  • Line your cupcake baking sheet.
  • Bake for 12 to 15 minutes or until cooked all the way through.
  • Allow to cool before icing the cupcakes.
  • To make the icing, you need to sieve the icing sugar into a bowl and add enough green tea to make a paste.
  • Coat your cupcakes with this paste and then sprinkle the sultanas and dates over them.

Choc and pineapple cake
Ingredients:

  • 150g low fat spread and some extra for greasing
  • 130g caster sugar
  • ½ tsp ground cinnamon
  • 1 ½ tsp baking powder
  • 2 eggs
  • 100g self-raising flour
  • 3 Tbsp cocoa powder
  • 230g canned pineapple pieces
  • 130g low-fat natural yogurt
  • 1 Tbsp icing sugar
  • Crushed chocolate for decoration

Method:

  • Grease a 20cm square cake tin and line it with parchment paper.
  • Preheat your oven to 190C.
  • In a bowl, mix the sugar, spread, cinnamon, eggs, and baking powder.
  • Sift in the flour and cocoa power.
  • Beat with an electric whisk until smooth.
  • Pour the mixture into the tin and bake for 25 minutes.
  • Leave to cool in the tin before transferring to a wire rack to continue cooled completely.
  • Drain the pineapple well and set aside a quarter of the pieces on a plate. Put the rest in a bowl and pour the yogurt over the top.
  • Sift in the icing sugar and fold everything together gently.
  • Spoon this pineapple mixture over the chocolate cake and top with the remaining pineapple pieces.
  • Sprinkle with chocolate flakes or pieces.