HAPPY VALENTINE’S DAY! Rev up your romantic energy with this recipe to get you in the mood!

  February 13, 2012  |    Blog

On a romantic day like today, what is better than sharing a piece of red velvet cake? Most of us will give some chocolate treats to our loved ones, but did you know that red velvet is also made from cocoa powder? Many store bought versions contain red food dye to enhance the red color, and they are also really fatty and will weigh you down, making you feel sluggish. Although the original red velvet color is actually the result of the cocoa powder interacting with the acidity of buttermilk, vinegar or lemon juice. How cool is that?!

Our lightened up version will keep your energy up since it won’t weigh you down. And if you want a richer color of red, try adding beets, using this recipe below at home. The bonus? It will increase the nutrients. Here’s a healthy recipe to share with your loved ones on this special day.

Red Velvet Cake With Beets (by Carolyn Quick Tillery)


  • 2-3 beets, 3-4” diameter (approx. 1 1/2 cups) boil for 40 minutes, and then cooled, peeled, and grate finely
  • 1/2 cup applesauce
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 Tb. vinegar or lemon juice
  • 1 cup non-fat yogurt
  • 2 Tb. cocoa powder
  • 1 1/2 tsp. baking soda
  • 2 cups all purpose flour or cake flour, sifted
  • 1 tsp. salt

Preheat oven to 350°F. Butter and flour two 9 x 13 in sheet cake pan. Combine chopped cooked beets and applesauce in a blender and blend until smooth.

In a large mixing bowl in an electric mixer, cream together butter and sugar. Add eggs, one at a time, beating after each addition. Add vanilla, and then add the beet mixture, mixing well. Add the vinegar and the yogurt and mix well again.

In a separate bowl, mix the cocoa or chocolate powder, baking soda, flour, and salt together. Add to the wet ingredients and mix until well blended.

Pour batter into prepared pan and bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 5 minutes before removing from pans and allowing to cool completely. When the cake is cool, you may frost them. Makes 24 two inch squares.

Low-Fat Cream Cheese Frosting (by Maddie Rudd)


  • 3/4 cup fat-free vanilla yogurt
  • 3/4 cup fat-free small curd cottage cheese
  • 16 oz Neufchatel or low-fat cream cheese
  • 1 1/2 cup powdered sugar

Drain/press any excess liquid from cottage cheese. Place yogurt and cottage cheese together in food processor and process until smooth. Cube cream cheese and add to processor, processing again until smooth. Add sugar in three parts, processing to mix between additions. Cover and refrigerate until hardened enough to spread.

Nutrition Facts Amount per serving
Calories: 218.7 kcal

Carbohydrate 34.26 g Protein 5.84g Total Fat 6.77g Monounsaturated 1.9g Polyunsaturated 0.36 g Saturated 4.1g Cholesterol 19.48mg Dietary Fibre 0.61g Vitamin A 249.49 IU Thiamin 0.12 mg Riboflavin 0.18 mg Niacin0.91 mg Pantothenic acid 0.32 mg Vitamin B6 0.03 mg Folate 37.33 mcg Vitamin B12 0.29 mcg Vitamin C 0.63 mg Vitamin E 0.11 mg ATE http://www.fitwatch.com/images/transparent.gifMinerals Calcium 69.76 mg Iron1.49 mg Magnesium 12.67 mg Phosphorus 90.43 mg Potassium158.07 mg Sodium144.9 mg Zinc 0.55 mg Copper 0.05 mg

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