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Chocolate Dipped Strawberries
Ingredients
1/3 cup walnut pieces, finely chopped
2 tablespoons sesame seeds
3 ounces bittersweet chocolate
2 tablespoons fat-free half-and-half
20 large strawberries with stems (about 2 pints), rinsed and dried
Directions
Heat oven to 275 degrees F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 10 minutes. While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan back and forth, until seeds are golden, about five minutes. Allow nuts and seeds to cool, then mix together in a shallow bowl.
Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about three minutes.
Line a baking pan with wax paper. Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes. Serve. Makes 10 (two-piece) servings.
Make Ahead: Walnuts and sesame seeds can be toasted up to three days ahead. Strawberries can be dipped up to eight hours ahead. Carefully cover berries and refrigerate. Do not freeze.
Suggestions
Per serving: 90 calories, 7 g fat, 2 g saturated fat, 2 g protein, 8 g carbohydrate, 2 g fiber, 0 mg sodium