By making this dessert at home with bittersweet chocolate, you can turn a diet no-no into a fabulous low-cal treat.
2 cups ripe strawberries, hulls removed, rinsed and dried well
1 1/2 squares bittersweet chocolate (15 grams) (Lindt Excellence Intense Dark or Hershey’s All Natural Extra
Dark (or good milk chocolate if you prefer)
1/4 cup light whipped cream (optional) for serving
Line a baking sheet with wax paper. Melt the chocolate in a microwave on high power for about 20 seconds; be sure not to overheat the chocolate or it will burn. Quickly dip the tips of the strawberries in the chocolate, placing each on the baking sheet as it’s done. If the chocolate gets hard before you’ve finished dipping all the fruit, you can remelt it in the microwave. Let the the strawberries stand for a few minutes so the chocolate hardens. Serve them with the light whipped cream, if desired.
Vegan, Vegetarian, Lactose Intolerant, Gluten Intolerant, Suitable for High Blood Pressure, Suitable for High Cholesterol, Suitable for Diabetics
Excerpted from The “I” Diet Copyright ©2008, 2010 by Susan B. Roberts, LLC and Elizabeth Kelly Sargent. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.
To purchase the book: Amazon, BN.com, IndieBound.org, Workman
Chocolate-Tipped Strawberries and Cream