Heart Like a Cake

Here’s an edible Valentine: pink and white and in the shape of a heart. It’s even got a chocolate topping. But unlike ordinary heart-shaped sweets, this one is also low in calories and fat.

We used reduced-cholesterol, liquid whole eggs in this sponge cake because they will beat to a thick pale-yellow color (which most of the egg substitutes will not do). This product is found in the refrigerator section of most grocery stores.

The center of the cake is filled with low-fat whipped topping swirled with pureed fresh strawberries, then topped with whole strawberries. Chocolate sauce made with low-fat cocoa, rather than the higher-in-fat bittersweet chocolate, is then drizzled over the berries.

VALENTINE HEART CAKE 3/4 cup reduced-cholesterol liquid whole eggs (such as Simply Eggs egg substitute) 1/3 cup sugar 1/2 cup flour 1 teaspoon vanilla 1/4 cup light Irish cream liqueur 1/2 cup pureed fresh strawberries 1 (8-ounce) carton low-fat whipped topping Whole strawberries Dark Chocolate Topping

Beat together eggs and sugar in mixing bowl until thick and pale yellow, about 10 minutes.

Fold in flour, then vanilla. Pour into buttered and floured heart-shaped pan. Bake at 350 degrees about 10 to 12 minutes or until cake springs back in center. Invert onto rack to cool, then place on serving plate. Drizzle over liqueur.

Swirl strawberry puree into whipped topping. Spoon onto center of heart, spreading over evenly. Garnish with whole berries and drizzle with Dark Chocolate Topping. Makes 10 servings.

Each serving contains about: 152 calories; 37 mg sodium; 5 mg cholesterol; 4 grams fat; 25 grams carbohydrates; 3 grams protein; 0.3 gram fiber.

Dark Chocolate Topping 1/2 cup unsweetened cocoa powder 1/4 cup sugar 1/2 cup nonfat milk 2 teaspoons vanilla

Blend together cocoa powder and sugar in small saucepan. Stir in nonfat milk. Place over low heat and stir frequently until simmering and slightly thickened. Stir in vanilla. Cool to warm.