Valentine’s Day Recipes ~ Heart Healthy Winter Salad & Mini-Berry Bundt Cakes


Valentine hearts


For Valentine’s Day, I am sharing two recipes that are healthier for you but you wouldn’t know it because they taste so good! Perfect for adding to a special menu without going overboard on the calories, these recipes are easy as can be, too!

Winter Salad is my family’s favorite salad in the cold months when tomatoes are at a premium and flavorless. Make your own variations by mixing your favorite salad greens (in this recipe I used arugula, broccoli slaw and chopped kale) with fruit such as apples, oranges, clementines or pears, toasted pecans, crumbled gorgonzola, feta or blue cheese. Add dried cranberries , a sliced red onion, and top it with a homemade vinaigrette. One batch makes enough for eight servings and you are sure to be asked for the recipe!

Mini-Berry Bundt Cakes are easy-peasy to make using a cake mix of your choice, fruit, eggs, low-fat sour cream and oil. I used mixed berries this time, but mashed bananas work well, as I’m sure other moist fruits would. By using a mix, you can select sugar-free, gluten-free and whatever flavor you desire. Because we like chocolate at our house so much, the flavor to pick was a no-brainer.

Take a look and see how simple the recipes are and you will be sold. I’ll bet you will be making these two recipes year-round after you get a sampling of how good they are!

Winter Salad

Winter Salad

winter salad recipe

Winter Salad Recipe

toasted pecans

Toast the pecans to bring out the flavor!

The secret to having flavorful pecans for salads is to toast them. I use a cast iron pan set on low heat. Stir frequently until the pecans are warmed through, then let cool.




mini-berry bundt cake

Mini-Berry Bundt Cake

Mini-Berry Bundt Cakes ~ easy & healthier too!

1 cake mix (I used Bob’s Red Mill gluten-free chocolate)

3 eggs

1 cup mashed fruit (I used mixed berries – raspberries, blueberries & marionberries)

1 cup low-fat sour cream

1/4 cup canola oil

Directions ~ mash the fruit and mix all the ingredients together, pour into greased mini-bundt pan and cook at 350 degrees F about 20 minutes or until an inserted knife comes out clean. Turn the pan over to pop them out and let cool.

Garnish with powdered sugar, a drizzle of chocolate sauce and fresh raspberries!


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