Chocolate Dipped Strawberries

POINTS per serving 1

 

Yield/Serves: 12

 

INGREDIENTS

12 LARGE STRAWBERRIES (ABOUT POUND)

2 OUNCES CHOCOLATE MELTING WAFERS

2 OUNCES WHITE MELTING WAFERS

1 TABLESPOONS SHREDDED SWEETENED COCONUT

1 TABLESPOON FINELY CHOPPED PECANS

 

INSTRUCTIONS

1. Line a large baking sheet with wax paper. Rinse and completely dry the strawberries.

 

2. Melt the chocolate wafers in a small pan over low heat, stirring frequently, until melted and smooth. Melt the white wafers in another small pan over low heat, stirring frequently, until melted and smooth. To prevent the melting wafers from getting too hard while dipping the berries, return them to low heat occasionally and stir frequently.

 

3. Place the coconut on 1 sheet of wax paper and the pecans on another.

 

4. Dip 1 strawberry at a time into one of the melted coatings so that the coating comes up about half way. Shake off the excess or gently scrape the bottom of the berry across the rim of the pan, being careful not to scrape off too much coating. Roll in one of the toppings or leave plain and place on the baking sheet. Repeat with the remaining berries, let stand at least 20 minutes to dry completely. Serve at room temperature

 

 

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