Try not to eat all twenty by yourself, those calories can really add up.
20 ripe medium sized strawberries
2 oz (50 g) dark chocolate al least 70% cocoa mass – I used Dove Dark™ 71% cocoa mass
1 tbsp (15 mL) skim milk
- The trickiest part of this recipe is to make sure that you wash and thoroughly dry the strawberries. Even a tiny bit of water will cause the chocolate to seize; which in cooking lingo means: wreck. Okay, literally it means the melted chocolate becomes a big lumpy mass. So I think wreck, is the correct word.
- Hold each strawberry by the cap and then gently wash under slowly running cold water. Place on a clean tea-towel or paper towel and air dry for about an hour.
- Meanwhile place a piece of waxed paper or parchment paper on the counter for the strawberries to sit on.
- When the strawberries are dry, place them on the waxed paper.
- My unorthodox method: Break the chocolate up into pieces, place in a microwave safe deep bowl or glass measuring cup and add the milk. Microwave on 60% power for 20 seconds. Remove and stir. If the chocolate isn’t even close to melting, repeat for 10 seconds. As soon as the milk is hot and the chocolate starts to melt don’t put it back into the microwave, just keep stirring until the chocolate is completely melted. Or melt in a small pot over low heat.
- Dip each strawberry into the chocolate on an angle by holding onto the green cap so that only the front of the strawberry gets coated. Place the strawberry back on the paper, chocolate side up to set.
- Dip all of the strawberries. Let sit till the chocolate is set, about 30 minutes. Serve to raves.
One serving = 2 chocolate dipped strawberries.
One serving contains:
34 Calories, 1.8 g Total fat, 0.9 g Sat Fat, 0 g Trans Fat, 1 mg Sodium, 5 g Carbs, 1 g Fiber, 3.5 g Sugars, 1 g Protein
Diabetes Food Choice Values Per Serving
1 Extra, ½ Fat