Valentine’s Day is Friday February 14th; just a little reminder in case you may have missed all the advertisements promoting gift giving. The tradition of sending hand written greetings for the day started in the middle nineteenth century in honor of St. Valentine. By the twentieth century billions of cards were either mailed, given in school exchanges or sent via e-mail. Gifts of chocolates, flowers (roses) and jewelry (diamonds) are also given and received by many. I have several of my dad’s valentines from when he was a school boy, nearly 80 years ago. Many of them are very intricate with a few pop up ones. I placed them in a couple of large frames behind glass to try to keep them from deteriorating. I display them each year in February and decorate the dining room table with a red table runner, candles of various heights and a few fresh flowers. I love to decorate for the different holidays and it helps to lift my spirits on these cold days.

I have been looking for some heart healthy dessert recipes to share with you. I confess that I have not yet tried the Frozen Peanut Butter Pie that I found on the Internet, but the dairy products keep the fat content in check. The chocolate crust appeals to me and baking it helps to keep the crust from becoming soggy.

Frozen Peanut Butter Pie

1 2/3 Cups chocolate graham cracker crumbs

7 Tablespoons sugar (divided)

2 Egg whites

1 1/4 Cups fat free milk

2/3 Cup reduced fat peanut butter

1/2 Teaspoon vanilla

1/2 Cup fat free cream cheese, softened (4 oz)

1 8 Ounce container fat free whipped topping, thawed

3 Tablespoons finely chopped peanuts

1/4 Cup shaved milk chocolate (about 1 oz)

Combine eggs whites, 3 tablespoons sugar and cracker crumbs until moist. Press into the bottom and sides of 9” pie pan that has been coated with cooking spray. Bake at 350 degrees for 10 minutes. Remove from oven and cool.

Combine the remaining 1/4 cup sugar and milk in a pan over low heat, stirring to dissolve the sugar, add peanut butter and vanilla. Blend well and set aside to cool for about 30 minutes.

In a large bowl at medium speed, beat the cream cheese until fluffy. Add the milk mixture on low speed until combined; fold in the whipped topping. Pour the mixture into prepared crust and freeze uncovered for at least 8 hours or overnight until firm. Garnish the top with chopped peanuts and shaved chocolate. Place pie in the refrigerator 30 minutes before serving for easier slicing.