Those looking for a nontraditional sugary treat will find a variety of natural sugar alternatives in honey, agave and stevia. It’s important to remember that these alternatives aren’t necessarily calorie-free, and they might contain a fair amount of sugar, so read labels carefully.

Plan early for Valentine’s Day and test these sweet delights to show your love to that someone special.

SUGAR-FREE MINI PEPPERMINT CREAM PUFFS

» 3 egg whites
» 1/8 teaspoon cream of tartar
» 3 egg yolks
» 3 ounces cream cheese, softened
» 1 tablespoon granulated stevia
Filling:
» 1 cup half-and-half
» 1 tablespoon granulated stevia
» 1/4 teaspoon peppermint extract
» 3 drops red food coloring

Heat oven to 300 degrees. Coat miniature muffin pans with nonstick cooking spray.

In mixing bowl using electric mixer, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3 to 5 minutes; set aside.

In another mixing bowl, combine egg yolks, cream cheese and stevia. Carefully fold yolk mixture into whites. Spoon batter into muffin pans and bake 30 minutes.

While puffs are still warm, loosely separate from pans.

For filling: In large bowl, whip half-and-half, stevia, peppermint and food coloring until stiff peaks form, about 3 to 5 minutes.

To assemble, carefully pull apart or slice puffs. Spoon whipped cream into bottom half and cover with top half. Refrigerate until ready to serve. Makes 24 puffs.

Approximate nutritional information, per puff: 45 calories, 4 g fat, 1.5 g saturated fat, 30 mg cholesterol, 25 mg sodium, 1 g carbohydrate, 1 g protein, no fiber or sugar

CHOCOLATE ALMOND TORTE

» 1/2 cup whole almonds
» 2 tablespoons flour
» 3/4 cup (about 5 ounces) unsweetened chocolate
» 1/2 cup olive oil
» 1/8 teaspoon sea salt
» 4 large eggs, yolk and whites separated
» 1/8 teaspoon cream of tartar
» 3/4 cup agave nectar, divided

Heat oven to 375 degrees. Coat torte pan with nonstick cooking spray.

In food processor, combine almonds with flour until nuts are ground up. Set aside.

In double boiler, place chocolate, olive oil and salt, and melt together at low temperature. Remove from heat; stir until smooth and melted. Whisk in egg yolks and 1/2 cup agave. Set aside.

With electric mixer, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in remaining agave; beat on high speed until egg whites are stiff but not dry. Set aside.

In large bowl, use large rubber spatula to fold one-quarter of egg-white mixture into chocolate mixture. Add remaining egg whites and pour almond mixture on top. Fold just until egg whites and almond mix are evenly incorporated.

Scrape batter into prepared pan and spread evenly.

Bake until toothpick inserted in center of torte comes out with moist crumbs, about 25 to 30 minutes. Cool and serve. Serves 8.

Approximate nutritional information, per serving: 420 calories, 30 g fat, 9 g saturated fat, 95 mg cholesterol, 65 mg sodium, 33 g carbohydrate, 1 g fiber, 25 g sugar, 7 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.