Posted by: Duke Raleigh Hospital | February 13, 2013

A Valentine’s Treat Your Heart Will Love

cupcakes 2

Photo from American Heart Association

We hope you enjoyed our tips about dining out the heart healthy way, especially for Valentine’s Day! We also wanted to share this recipe with you from the American Heart Association. In traditional Valentine’s Day style, we want you to be able to indulge in a yummy dessert without over-doing it! Here is a recipe for Devil’s Food Cupcakes with Almond-Mocha Topping that are only 173 calories per serving! Make this for your valentine and it will show them that you love their heart too!

Ingredients
Cupcakes

  • 1 18.25-ounce box devil’s food cake mix
  • 1 2.5-ounce jar baby food pureed prunes
  • 1 cup strong coffee, or 1 cup water plus 2 teaspoons instant coffee granule
  • 3 large egg white
  • 2 tablespoons canola or corn oil
  • Cooking spray

Sauce

  • 2 12-ounce packages frozen unsweetened raspberries, thawed
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Topping

  • 2 teaspoons instant coffee granules
  • 2 teaspoons water
  • 8 ounces frozen fat-free whipped topping, thawed in refrigerator
  • 2/3 cup sliced almonds, dry-roasted

Cooking Instructions

  • Preheat the oven to 325°F, or as directed on the package. Lightly spray two 12-cup muffin pans with cooking spray.
  • In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes.
  • Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Stir in the vanilla.
  • In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed.
  • For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons almonds.

Nutritional Analysis
Per serving
Calories Per Serving 173
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 0 mg
Sodium 198 mg
Carbohydrates 31 g
Fiber 2 g
Sugar 18 g
Protein 2 g
Dietary Exchanges
2 carbohydrate, 1 fat

This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.


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