Chocolate Covered Strawberries
You've basically got two ingredients to work with here: chocolate and strawberries. The only way to lighten this is to use a little less chocolate per strawberry, and use a little canola oil (higher in preferable monounsaturated fats and omega-3 fatty acids) instead of shortening. I like to use semi-sweet chocolate because its strong flavor means you can get by with less chocolate.
- 40 fresh strawberries with leaves (dry, not wet), about 2 pounds
- 1 1/2 cups semi-sweet chocolate chips (about 9 ounces)
- 2 teaspoons canola oil
1. Add chocolate chips and canola oil to a 4-cup glass measure and heat on HIGH in microwave for about 1 minute. Stir, and microwave another 30 seconds or so, if needed, until mixture is smooth.
2. Holding strawberries by the green tops, dip them halfway into the chocolate mixture. Place them on a plate or pan lined with wax or parchment paper. Put in the refrigerator or a cool part of your kitchen to help chocolate cool. Serve.
10 servings (about 4 strawberries each)
Per serving (about 4 strawberries): 164 calories, 2 g protein, 24 g carbohydrate, 8.5 g fat, 4.5 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 3.2 g fiber, 4 mg sodium. Calories from fat: 44%.
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Last Editorial Review: 2/14/2006