Friday, February 12, 2010

Valentine's Day Treats

Valentine’s Day is just a few days away, and what better way to let your friends and family know how much you love them than to make allergy-friendly Valentine treats! Whether you make heart shaped pancakes for breakfast or just frost sugar cookies with pink icing, your little ones will be excited and feel extra special! But if you’re looking for some new ideas, maybe you’d like to give one of these recipes a try…

Lemony Love Potion
12-ounce can of pink lemonade concentrate
1 cup raspberry sorbet (I use Whole Fruit brand, available at Woodman’s)
12 ounces lemon/lime soda

In a pitcher, prepare the lemonade concentrate with recommended amount of water. In a separate pitcher, combine the sorbet, soda, and 1 cup of the lemonade. Stir, serve, and enjoy!

Easy Oreo Truffles
1 (16 ounce) package Oreo cookies
1 (8 ounce) container Tofutti soy cream cheese
1 package Enjoy Life chocolate chips

Crush cookies in a food processor or resealable plastic bag using a rolling pin. Place in a medium bowl. Add soy cream cheese and mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Place balls in refrigerator or freezer for about an hour. Melt the chocolate chips in a double boiler. Dip the balls in the chocolate and place on a wax paper covered baking sheet. Decorate with sprinkles or colored sugar if desired. Refrigerate until firm. Store leftover truffles, covered, in refrigerator.

Variation: Use Golden Oreos in place of the chocolate Oreos and add a couple drops of red food coloring to the cookie/soy cream cheese mixture to give the truffles a nice pink color for Valentine’s Day when biting into them!

And of course you can never go wrong with…

Chocolate Covered Strawberries
1 package Enjoy Life chocolate chips
2 Tbsp shortening (optional)
1 pound fresh strawberries with leaves

In a double boiler, melt the chocolate chips and shortening, stirring occasionally until smooth. Carefully dip the strawberries into the chocolate mixture and place on wax paper to cool. Refrigerate until the chocolate is set.

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