Chocolate-dipped fruit Use dried apricots, mango, papaya, pineapple, apple, whatever. Prepare in appetizer size pieces, 4 ozs dark chocolate 1/2 cup each almonds, pistachios, walnuts, or shredded unsweetened coconut (or any combination) toasted and finely chopped for coating Break chocolate into small saucepan and melt over low heat. Place toppings into shallow dishes Line a baking sheet win parchment paper On e chocolate is fully melted, hold a piece of fruit by one end and dip into chocolate and swirl to ensure even coating. Dip into coating of your choice and place on prepared baking sheet. Repeat with remaining ingredients. Refrigerate 10 minutes to set chocolate. Store in refrigerator let stand at room temp for a minute then serve. Per serving (2) 70 cals, 1 gm protein, 8 gm carb, 1 gm fiber, 0 sodium
Posted on: Thu, 18 Dec 2014 20:34:44 +0000
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