Serves: 8
Total Calories: 33
Place the white chocolate in a small saucepan, covered, over very low heat. Cook until the chocolate has melted, stirring occasionally. (The chocolate can also be placed in a small dish, covered with plastic wrap, and set on the hot plate of a coffeemaker. Turn the coffeemaker on, and the chocolate will slowly melt. Stir occasionally. Or, place the chocolate in a small bowl and cook in the microwave on high for 1 to 2 minutes, stirring every 30 seconds.) Remove the chocolate from the heat, and whisk in the vegetable shortening until smooth.
Dip the pointed end of each strawberry into the chocolate, halfway up, allowing the excess to drip back into the pan. Place the dipped strawberries on a cookie sheet lined with waxed paper, and refrigerate for 5 minutes to set the chocolate. The strawberries can be kept at room temperature for up to 4 hours.
From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
This White Chocolate-Dipped Strawberries recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.
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