| Directions |
1. Line a baking sheet with aluminum foil or waxed paper. Break Endulge bars into pieces";@ place in the top part of a double boiler or a metal bowl set over (but not touching) a pot of simmering water. Stir one to two minutes, until chocolate is melted. Remove from heat.
2. Holding each strawberry by the stem, dip in chocolate, leaving a 1/4 inch border at the top. Gently shake off excess chocolate";@ place berry on foil. Repeat with remaining berries. Reheat chocolate if necessary.
3. Chill berries 40 minutes, until chocolate is set. May be prepared up to a day ahead.
4. This recipe yields 24 berries.
5. Carbohydrates: 1.5 grams Net Carbs: 1.5 grams Fiber: 1 grams Protein: 0.5 grams Fat: 3 grams Calories: 43
6. Comments: Endulge bars may also be melted in the microwave. Place in a bowl";@ microwave on medium-high power for one minute and 10 seconds. Stir halfway through cooking time.
7. For extra zip Cynthia suggests injecting a bit of Grand Marnier or Framboise into the berries.
Per Serving (excluding unknown items): 4 Calories";@ trace Fat (9.0% calories from fat)";@ trace Protein";@ 1g Carbohydrate";@ trace Dietary Fiber";@ 0mg Cholesterol";@ trace Sodium. Exchanges: 0 Fruit. |