Short on time, but want to serve a festive Valentine’s Day dessert? Quick and Easy Sponge Cake Hearts with Berry Sauce and 5 minute Raspberry Hearts can be completed in less than 15 minutes each. They are so easy, children can assemble these with little or no adult help.

Although cream filled sponge cakes (such as Hostess Twinkies), or cream filled raspberry sponge cakes (such as Hostess Zingers)are not my idea of acceptable foodstuffs, I sometimes make an exception in the interest of saving time. These ready-made snacks make Valentine desserts very quick and easy; toppings make them even taste good!


Mixed frozen berries usually contain a combination of blueberries, blackberries, and raspberries; they are a perfect blend of sweet and tart; a delicious sauce can be made with them in just the time three ingredients take to boil in the microwave. This Quick Berry Sauce is also great on ice cream and angel food cake.

Ganache is just a fancy name for a creamy chocolate concoction which is basically one part whipping cream and two parts semi-sweet chocolate. It can be done in a few quick minutes in the microwave, then can be used to drizzle on desserts and ice cream, or as an icing for cakes and éclairs. If you’re really in a hurry, you may substitute ready made chocolate syrup or ice cream topping for the ganache.

Split Second Sponge Hearts with Berry Sauce

6 Servings

1/2 cup sugar
1 tablespoon cornstarch
1 cup frozen mixed berries, partially thawed (a minute in the microwave will do)

12 cream filled sponge cake fingers such as Hostess Twinkies

1 cup sweetened whipped cream

Berry Sauce: Mix the sugar and cornstarch in a microwaveable container; stir in the berries. Microwave three minutes; stir, then microwave until boiling. Stir and set aside.

For each heart, cut a diagonal piece from the bottom third of the inside of two sponge cakes.





Press the pieces together to form a heart (see pictures). Make six hearts from the 12 sponge cake fingers and place each heart onto a serving plate.

Spoon the berry mixture evenly over each of the hearts, making sure to cover the seam with berry sauce. Top with sweetened whipped cream and serve.


Amount Per Serving
Calories 411 Calories from Fat 102
Percent Total Calories From: Fat 25% Protein 2% Carb. 73%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 28 mg
Sodium 284 mg
Total Carbohydrate 75 g
Dietary Fiber 0 g
Sugars 34 g
Protein 2 g

Vitamin A 2% Vitamin C 23% Calcium 0% Iron 1%

Quick & Easy Raspberry Coconut Hearts

6 Servings

Ganache:
1 cup semi-sweet chocolate chips, high quality (not Nestle's)
1/2 cup heavy whipping cream

12 raspberry coconut cream filled cakes such as Hostess Zingers

Sweetened whipped cream, the kind in the can is great as long as it's real cream

Ganache: Place the chocolate chips and heavy whipping cream in a microwaveable container; microwave 2 minutes. Remove from the microwave and let sit 3 minutes, then whisk until smooth.

For each heart, cut a diagonal piece from the inside of each sponge cake so that the bottom corners make a point.





Press the insides together to form a heart. Place each of the six hearts on a serving plate. Drizzle with the chocolate mixture, then add whipped cream decoratively to each heart and serve.

Amount Per Serving
Calories 583 Calories from Fat 303
Percent Total Calories From: Fat 52% Protein 3% Carb. 45%

Nutrient Amount per Serving
Total Fat 34 g
Saturated Fat 21 g
Cholesterol 55 mg
Sodium 321 mg
Total Carbohydrate 66 g
Dietary Fiber 0 g
Sugars 34 g
Protein 4 g

Vitamin A 8% Vitamin C 0% Calcium 0% Iron 4%