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Recipes // Desserts // Chocolate Crunch Coated Strawberries

Chocolate Crunch Coated Strawberries

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Delicious, juicy strawberries just got sweeter. Tanya Zuckerbrot has added a chocolate-covered crunch coating to the outside! She’s using dark chocolate in this recipe instead of milk chocolate for an extra antioxidant boost.

Serves 10 (2 strawberries per serving).

Instructions:

  • 8 ounces dark chocolate, chopped
  • 1 pound (about 20) large strawberries, washed and dried off well
  • 1/3 cup pistachios, finely chopped

Directions:

  1. Place the chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir occasionally until melted about 3-5 minutes. Remove from head.
  2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat. Then sprinkle the chocolate-covered portion of the strawberry with pistachios, and place on the waxed paper.
  3. Chill the chocolate-dipped strawberries at least 15 minutes to set. Strawberries should not be stored in the refrigerator for longer than 1 hour, as condensation drops may collect on the chocolate.

The Miracle Carb Diet Nutritional Content for Journaling

Per serving: 16g carbohydrate, 2g fiber

Nutritional Content, per serving

148 calories, 18g carbohydrate, 2g fiber, 2g protein, 8g total fat (4g saturated fat), 2mg sodium

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