Chocolate Strawberries With Mint Dip

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Be sure the berries are completely dry so the chocolate will adhere. Dipped strawberries need to be refrigerated for a few minutes so the chocolate can set, but they're best served at room temperature.

Ingredients

• 16 strawberries with stems
• 3 ounces bittersweet chocolate, coarsely chopped
• 1/4 teaspoon peppermint extract
• 1 (8-ounce) carton vanilla fat-free yogurt

Directions

1. Rinse berries; pat dry.
2. Place chocolate in a medium microwave-safe glass bowl.
3. Microwave at HIGH 45 seconds or until almost melted; stir until smooth.
4. Dip bottom half of each strawberry into melted chocolate; let excess chocolate drip off.
5. Place on a wax-paper-lined baking sheet.
6. Chill strawberries 5 minutes or until set.
7. Combine peppermint extract and yogurt.

Yield: 4 servings (serving size: 4 strawberries and 1/4 cup dip)