Strawberries and dark chocolate supply disease-busting phytonutrients.
- 2 ounces 60% bittersweet chocolate
- 1 pint strawberries
- Rinse fruit well. Do not remove stems. Blot dry with a paper towel and set aside.
- Melt chocolate in the top of a double boiler, stirring constantly. When chocolate has melted, remove top portion of the double boiler.
- To coat strawberries, hold one at a time by the top and dip into chocolate. Coat completely except for stem area.
- Let cool.
Per serving (1/4 recipe): 123 calories, 2 g protein, 19 g carbohydrate, 5 g fat, 4 g saturated fat, 1 mg cholesterol, 4 g fiber, 3 mg sodium. Calories from fat: 36.
Source: Elizabeth Ward, R.D.