A Valentine’s Day Treat Courtesy @PastryChefDavid


I’m so delighted superstar pastry chef, David Benton, has gifted my blog with another fabulous recipe.  This one came just in time for Valentine’s Day and just for us, Chef Benton adjusted this sweet recipe for diabetics.

Pastry Chef Benton lives in the Bay Area of California and owns his own company, Sugarsweet.  Enjoy!

Diabetic-friendly Marbled Red Velvet Cheesecake Brownies

Yield: 6 hearts


Red Velvet Layer:

  • 1 cup sugar-substitute like Splenda
  • ¼ cup plus 2 Tablespoons of low-calorie stick Margarine, softened
  • ½ cups flour
  • 1 ½  Tablespoons cocoa powder
  • ¼  teaspoon baking powder
  • 1 large egg white
  • 2 Tablespoons 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon red food coloring
  • 1 teaspoons apple cider vinegar
  • Cooking Spray

Cheesecake Layer:

  • 1 8oz package of 1/3 less fat or fat free cream cheese, softened
  • ½  cup sugar-substitute like Splenda
  • 1 large egg white
  • 2 Tablespoons of 1% low-fat milk
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees. Spray an 8 x 8 pan with cooking or baking spray.

In a mixing bowl cream the sugar and margarine until combined. Then, in a separate bowl mix flour, cocoa powder and baking powder together. Set aside. In a medium bowl, whisk together egg white, milk, vanilla extract, red food coloring, and vinegar.

Slowly add the dry ingredients then wet ingredients alternately to the creamed butter, until completely combined. Batter will be a smooth velvety texture.  Pour ¾ of the batter into the prepared 8×8 pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar substitute until fluffy, about 2 minutes. Add egg whitem 1 % milk and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 25 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create a stunning Valentine’s Day treat!

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