Lighter Chocolate Covered Strawberries

Total Time
Prep 20 mins
Cook 5 mins

I used to always make these with shortening and milk chocolate but I found a lighter version using Canola Oil(rich in monounsaturated fats)instead of shortening(mostly saturated fat) and when I made these for New Years Eve not only are they lower in fat but I think the dark chocolate(also lower in fat) really better enhances the flavor of the strawberries. I came across this while searching for appetizer's for guests watching their weight. My guest's have yet to try them but I have sampled one and they are fabulous!Great to serve during the Holidays, at Showers, or Wedding.

Ingredients Nutrition


  1. Insert toothpicks into the tops of the strawberries.
  2. In a double boiler, melt the chocolate and oil, stirring occasionally until smooth.
  3. Holding them by the toothpicks, dip the strawberries halfway into the chocolate mixture.
  4. Do not completely cover Strawberries.
  5. Place on a cookie sheet and let strawberries chill and set in refrigerator until ready to serve.


Most Helpful

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!

yamakarasu May 18, 2008

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

imagetrainer January 21, 2008

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