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    You are in: Home / Recipes / Lighter Chocolate Covered Strawberries Recipe
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    Lighter Chocolate Covered Strawberries

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 15, 2009

      excellent......

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    • on May 18, 2008

      I always used butter for my chocolate covered strawberries, so this was a nice change and so quick to put together! I used mint chocolate chips and they worked wonderfully, and the mintiness is just as refreshing as the strawberry! The chocolate didn't come out glossy for me, but I think that just depends on the chocolate. (I think my chips were a little older anyway) Still very pretty and very tasty! Thanks!

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    • on January 21, 2008

      And if you watch what chocolate you buy this recipe is dairy-free and vegan friendly!

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    • on May 15, 2007

      The canola oil worked very well for making the dipping chocolate. I used semisweet. I also microwaved it on 50% power, which was easier for me than double boiling, though I've done that before and it works too. The chocolate hardened nicely, but wasn't too crunchy. I used small strawberries, which was nice because they were more flavorful than large ones, and had a higher chocolate to strawberry ratio. These were really easy and quick!

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    • on April 27, 2007

      Great recipe Little Bee - Thank you! I used Hershey's Cacao Reserve 65% cacao Extra Dark Chocolate in order to maximize the health benefits from the antioxidants and flavonoids. It was quite good with the strawberries and satiating with only a couple of berries per person. I used a skewer instead of toothpicks and let me say this method is BRILLIANT! I've dipped strawberries before just holding the stem and they were messy. These looked like they came from a professional confectioner. This will be a new standard in my spring kitchen! Thank you.

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    • on June 06, 2005

      oh Yum! For the milk chocolate I used some leftover milk chocolate Easter eggs--those mesh bags with the eggs wrapped in tin foil were only 20 cents after Easter!! Instead of a double boiler, I let the chocolate melt slowly in a ramekin in my oven at 150 degrees. I then added the oil and mixed it well. thanks for posting this recipe, it was a real treat!

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    • on May 22, 2005

      You don't expect something so simple and straightforward to be so good, but boy, these babies are wonderful! I've dipped strawberries before, but never using dark chocolate chips and never adding canola oil to the melting chocolate. The dark chocolate richness and sweetness contrasts so well with the sweet-tart berries (I used Hershey's Special Dark chips) and the oil does add a noticeable gloss to the finish, without contributing to the taste at all (in other words, these are definitely not "oily"). I was able to dip more strawberries in the melted chocolate than the recipe states (a bonus!), and I also found these set up in the fridge (I placed them on a wax-paper-lined plate after dipping) VERY quickly, making these ideal for a last-minute quickie dessert. Now, I just have to wait for a potluck invitation so I can make some more of these!

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    Nutritional Facts for Lighter Chocolate Covered Strawberries

    Serving Size: 1 (31 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 72.9
     
    Calories from Fat 42
    58%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1.4 mg
    0%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 7.3 g
    29%
    Protein 0.6 g
    1%

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