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Chocolate hearts, chocolates kisses and chocolate truffles – Valentine’s Day most likely brought a little bit, or quite a bit, of treats your way!

Is it true chocolate is good for you?! Not all chocolate is the same. The dark chocolate contains more flavonoids, which have a health benefit. All chocolate starts off as cocoa. If you have ever tasted cocoa powder, it has a very strong – almost bitter – taste because of the flavonoids. Flavonoids are natural compounds found in food products like cocoa, tea, apples, cranberries, and peanuts. These special compounds help lower blood pressure, discourage blood from clotting and improve blood flow to the heart. The longer the chocolate is processed, the more the flavonoids are decreased.

So enjoy the dark chocolate your sweetheart sent!

Source (The Cleveland Clinic) – Consult your doctor before making changes in your diet. If you have a medical condition certain items may need to be reduced or eliminated. Seek the advice of your physician and Registered Dietitian before making any changes in your diet or lifestyle. E-mail questions to

Nutrition Tip of the Day: Make that box of dark chocolates last a long time by eating small amounts. Remember too much of a good thing, may not be good! Hope you had a Happy Valentine’s Day!

Double Chocolate Cupcakes


  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla
  • 1/2 cup 1% low-fat buttermilk
  • 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
  • 2 tablespoons powdered sugar


  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before

From Kathy Kitchens Downie, R.D., Cooking Light

Nutritional Information

Amount per serving

  • Calories: 150
  • Calories from fat: 31%
  • Fat: 5.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 24g
  • Fiber: 1.1g
  • Cholesterol: 11mg
  • Iron: 1mg
  • Sodium: 125mg
  • Calcium: 42mg