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For Immediate Release: February 3, 2011
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eNews: Chocolate-Dipped Fruit

Take Heart in Chocolate's Health Benefits

chocolate dipped fruitChocolate may be dense in calories, but dark versions of it are nevertheless deemed a healthy food by the experts.

The fat in chocolate may be high in calories – as it is in nuts and avocados, which are also healthy foods when eaten in small amounts – but it is not a type of fat that raises harmful cholesterol levels.

This recipe is both indulgent and healthy, with the chocolate-to-fruit ratio favoring the healthful fruit. Share it with your valentine – or with family, friends or neighbors.

Chocolate-Dipped Fruit

3 ounces dark (70 percent cocoa) chocolate
8 large strawberries
16 large seedless green grapes
1 large banana, cut into 8 pieces
Strong toothpicks

Line baking sheet with baking parchment or wax paper. Set aside.

Break up chocolate or chop it. Place in small microwaveable bowl and heat for 1 minute on high. Stir, then microwave in 10 second bursts on medium until small pieces remain. Stir until chocolate is completely melted. Alternatively, place bowl in small skillet filled with 2 inches of simmering hot water and stir occasionally until chocolate is melted.

Pat fruit with paper towels to be sure it is completely dry. Holding each strawberry by its hull, dip halfway into melted chocolate and lift out with a twisting motion. Shake berry over the bowl for 10 seconds to let excess chocolate drip off. Place strawberry on prepared baking sheet. Repeat until all berries are dipped.

Insert toothpick into stem end of each grape. Dip grapes until half covered with chocolate, twisting and letting excess drip off. Lay each grape on its side on baking sheet.

Stand each banana section on round side and insert toothpick in center of top. Dip, twist and let excess chocolate drip off, like other fruit.

Place baking sheet with dipped fruits in refrigerator until chocolate hardens, 30 minutes. Serve immediately, or within 6 hours.

Makes 4 servings

Per serving: 170 calories, 7 g total fat (4 g saturated fat), 27 g carbohydrate,
2 g protein, 4 g dietary fiber, 0 mg sodium.

 

Watch a video of AICR's Alice Bender demonstrating this recipe.


 

 

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