A valentine treat to feel good about

Published 4:42 pm Tuesday, February 5, 2008

It’s hard to imagine a better way to demonstrate love than by making a chocolate dessert for Valentine’s Day.

And wouldn’t it be nice if that delicious, heartfelt gesture was heart healthy, too? With the right recipe, it’s easy.

This recipe for mocha banana cream pie offers a one-two health punch. It’s got loads of antioxidant-rich cocoa and dark chocolate, and is low in fat.

Most chocolate cream pie fillings are full of fat because they’re made with whole milk and as many as four egg yolks. This lighter, yet satisfying version uses just one whole egg and evaporated low-fat milk for a creamy result.

When choosing a prepared pie shell, look for those made without partially hydrogenated oils. Healthy versions of graham cracker and chocolate cookie pie shells can be found in the natural foods sections of most grocers.

Mocha banana cream pie

For the pie:

3medium bananas, thinly sliced

19-inch reduced-fat prepared chocolate pie shell

1/3cup sugar

3tablespoons unsweetened cocoa powder

1-1/2tablespoons cornstarch

2teaspoons instant espresso or coffee powder

112-ounce can evaporated low-fat milk

1large egg, lightly beaten

3tablespoons semisweet chocolate chips

1teaspoon vanilla extract

For the topping:

2cups reduced-fat whipped topping

1-1/2tablespoons unsweetened cocoa powder

1teaspoon instant espresso or coffee powder

To make the pie, arrange the banana slices over the bottom of the pie shell. Set aside.

In a medium saucepan off the heat, whisk together the sugar, cocoa powder, cornstarch and espresso powder. Whisk in the evaporated milk and egg.

Place the pan over medium-low heat and whisk constantly until the mixture is thickened and steaming, about 6 minutes. Add chocolate chips and continue whisking until the chips have melted and the mixture comes to a simmer.

Remove the pan from heat and whisk in vanilla. Pour the filling over the banana slices in the pie shell.

Place a piece of plastic wrap on the surface of the filling (this prevents a skin from forming on the pudding). Refrigerate the pie until the filling is firm, about 2 hours.

Once the pie is firm, make the topping.

In a medium bowl, whisk together the whipped topping, cocoa and espresso powder. Spoon the topping into a pastry bag fitted with a large star tip and pipe a decorative border around the edge of the pie.

Alternatively, spoon the topping into a large zip-close plastic bag, snip off one corner of the bag, then pipe the topping around the edge of the pie by gently squeezing the bag.

Makes 8 servings. Per serving: 287 calories; 8 g fat (3.5 g saturated); 30 mg cholesterol; 49 g carbohydrate; 6 g protein; 1 g fiber; 155 mg sodium.