When it comes to Valentine’s day, there are things that I love, and things that I could do without. For example, making home-made Valentine cards with my kids, with construction paper, doilies and glue, that I love. Doilies! Yes I love them! I also love the fact that this is one day of the year where I can feel completely just in choosing to eat chocolate several times throughout the day. That… LOVE!
I also love going out to eat with my honey, or even better, saving on a sitter and spending a little extra money on a nice bottle of vino and some steak and staying in for a fire-side stay at home date night after the wee ones are asleep.
I also love seeing the random lady at the grocery store that goes all out in full pink and red and heart regalia. This makes me happy.
What I don’t love are red roses. I know I know. Call me a big fat Valentine’s scrooge. But I happen to hate them. HATE! I think they are the lamest, least creative, and tacky-assed excuse for a way to show someone that you love them. I know I said hate, I reserve that word for important stuff. Terriorists. Red roses. You know. IMPORTANT. Calla lilies… now those are sexy.
So is chocolate.
What else do I hate not love? Bad chocolate. There is such a thing. Yuck. Not worth the calories.
I also don’t love the whole expectation to buy. Like, for example, I am not a big fan of store bought Disney character Valentine’s cards with candy attached coming home with my daughters. This I could do without. What does Elsa from Frozen with a side of tooth decay have to do with telling your sweetie or friends that you love them? Nada. I think parents buy these because they feel like they are expected to, and that I don’t love.
Another thing that I really do love is how excited my daughters get for Valentine’s day. This innocent excitement really makes me less Scroogy. And instead of lecturing them about commercialism and telling them how tacky red roses are I actually want to make the day special for them.
So this year I have been tinkering on this raspberry pot de crème recipe to make on Valentine’s day. It serves 4 people, and it features the requisite chocolate atop the pink hued raspeberry crème. I used low-fat milk with a splash of half and half. I thickened it with cornstarch and only 3 yolks for the batch. Typically pot de crème is just cream, sugar and yolks, so this one is way lighter. I pureed raspberries and added that to the crème, and it makes the creme lightly pink and surprisingly quite berry tasting. Once they are set up and chilled comes my favorite part. The part where I make a bowl of melted chocolate glaze, and then use the chocolate to top the crèmes then I stick my face in the bowl to lick out the chocolate. Wait did I say that out loud? I mean I carefully drizzle the chocolate glaze right onto the cremes and oh la la! Much better than a red rose or Elsa.
I may even serve them on doily lined plates!Print
Lightened up recipe for skinny raspberry Pots de Creme with chocolate on top. A sweet dessert to celebrate Valentine’s day.
for the creme
- 1 cup frozen raspberries, thawed
- 1 cups low-fat milk
- ¼ cup half and half
- 3 tablespoons cornstarch
- 3 egg yolks
- 1/3 cup sugar
- 1 teaspoons vanilla extract
- ¼ teaspoon salt
for the glaze
- 1 tablespoons honey
- 2 tablespoons half and half
- 1 ounce dark chocolate chips (about 2 ½ tablespoons)
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons confectioner’s sugar
- Fresh raspberries and chocolate curls
- 1. Preheat oven to 325 degrees F. Put a kettle of water on to boil for a water bath. Place 4 4-ounce ramekins in an 8×8-inch.
- 2. To make the crème: Puree raspberries in a food processor. Press through a fine mesh sieve into a medium bowl to remove the seeds. Discard seeds and set puree aside.
- 3. Heat milk in a medium saucepan over medium-high heat, stirring occasionally until steaming hot. Whisk the ¼ cup half and half and cornstarch in a medium bowl until smooth. Whisk the cornstarch mixture into the steaming milk mixture and continue cooking, stirring constantly, until the mixture boils and thickens, about 4 minutes.
- 4. Whisk egg yolks, sugar, vanilla extract and salt in a large bowl. Gradually whisk in the thickened milk mixture until smooth. Stir in raspberry puree. Carefully strain the mixture into a large measuring cup or heat-proof pitcher. Pour the custard base into the ramekins, dividing evenly. Carefully pour the boiling water into the roasting pan about half-way up the sides of the custard cups and transfer it to the oven.
- 5. Bake until the creme is just set up, 32 to 37 minutes. Let crèmes cool in the hot water bath until room temperature. Remove them from the water bath and refrigerate until cold. Cover with plastic wrap and refrigerate overnight if desired.
- 6. To make the Glaze: Heat honey in a small saucepan over medium-high heat, stirring often until melted and hot, 1 to 3 minutes. Meanwhile, place chocolate chips in a medium heat-proof bowl. As soon as the honey is hot, pour it over the chocolate chips and stir to coat the chocolate with the honey. It will start to melt the chocolate. Heat the 2 tablespoons half and half in the saucepan over medium heat until it starts to bubble and then quickly pour it over the chocolate chip mixture and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioner’s sugar while whisking and whisk until smooth.
- 7. Divide the glaze among the 8 cremes, tilting each and spreading the glaze with the back of the spoon as it thickens to coat evenly. Chill or serve immediately. Garnish with raspberries and chocolate curls before serving.
170 mg Cholesterol, 25 g Added Sugars
- Calories: 257
- Sugar: 31 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 3.5 g
- Protein: 6 g