Social media is alive with decadent, tasty, and delicious recipes for Valentine’s Day. As a chocolate lover, I have always looked forward to this holiday. For those of us trying to lose weight, and celebrate the lovey-dovey occasion without breaking the calorie bank, it can be extremely frustrating!

I have been playing around with low calorie, and low carb dessert recipes. While there are plenty of choices, many of them take a lot of time and preparation. I recently swallowed my fears and started playing around with “cook and serve” pudding, rather than instant. All I can say is…I CAN’T believe I waited so long to use it. The taste far supersedes instant.

That being said, I was so happy when our local store started carrying a sugar-free variety. While shopping today I snatched it up, along with the makings of a low calorie chocolate pie…sure to satisfy the skeptical “diet dessert” crowd at my house.


1 ready-made graham cracker crust (I used chocolate)

2 boxes of sugar free cook and serve chocolate Jello pudding

4 cups of skim milk

½ a block of chocolate almond bark

1 tub of lite cool whip

Step #1. Prepare TWO packages of cook and serve sugar free chocolate pudding. Place pan in fridge to begin to cool.

Step #2. Melt chocolate almond bark OR semi-sweet chocolate chips in double boiler. This is where I used an old trick I learned from the Pioneer Woman! Spread melted chocolate in thick layer on back of cookie sheet. Transfer to fridge to let it harden. Locate a flat edged spatula. After 20 minutes, remove cookie sheet from pan and use spatula to scrape chocolate into beautiful and tasty chocolate curls!




Step #3. Carefully pour partially set pudding into graham cracker crust. Return to fridge for two hours.

Step #4 Spoon lite cool whip into center of pie, and generously dust entire pie with homemade chocolate curls. Add fresh fruit such as strawberries or raspberries if desired.


Enjoy a slice of heaven with your loved ones this Valentine’s Day!

Leah Peterson

Leah Peterson is a native Nebraskan, living on the ranch her ancestors homesteaded in 1878. She and her husband Matt, met at the University of Nebraska Lincoln, and returned to the ranch in 2012 after working and living in Central Nebraska the past 12 years. They are parents to two daughters, Maggie and Lucy. Leah has an undergrad degree from UNL in Communication Studies, and a MA in Leadership from Bellevue University. Aside from her work at the ranch and opportunity to be a stay at home mom, she enjoys writing, photography, community involvement, spending time with friends and family and trying new recipes in her kitchen. Leah published her first children's book in 2011 titled "An Apple for Dapple" and enjoys traveling throughout the state to share her book with children and raise awareness about the importance Agriculture in Nebraska.