'Endulgent' Chocolate-Covered Strawberries
- 6 Atkins Endulge Chocolate Candy Bars
- 24 large strawberries rinsed, and patted dry, with stems
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.
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.
Chill berries 40 minutes, until chocolate is set. May be prepared up to a day ahead.
This recipe yields 24 berries.
Carbohydrates: 1.5 grams Net Carbs: 1.5 grams Fiber: 1 grams Protein: 0.5 grams Fat: 3 grams Calories: 43
For extra zip Cynthia suggests injecting a bit of Grand Marnier or Framboise into the berries.