The chocolate will stiffen if it gets cold, so enjoy it while it's still warm. Skewer and dip anything you like -- pear slices, dried apricots, even marshmallows.
Active Time: 15 minutes
Total Time: 15 minutes
3 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon brewed espresso (see Kitchen Tip)
1/2 teaspoon vanilla extract
Pinch of salt
1 banana, peeled and cut into 8 pieces
8 1-inch chunks fresh pineapple
Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)
Pour the chocolate mixture into a serving bowl. Serve with fruit.
Recipe Tips and Notes:
Kitchen Tip: If you don't have an espresso maker, look for instant espresso powder at your supermarket.
No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
Per serving: 347 calories; 19 g fat (10 g sat, 2 g mono); 21 mg cholesterol; 54 g carbohydrate; 4 g protein; 7 g fiber; 81 mg sodium; 377 mg potassium
Nutrition Bonus: Vitamin C (90 percent daily value).
3 Carbohydrate Servings
Exchanges: 2 fruit, 1 carbohydrate (other), 4 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at http://www.eatingwell.com.)
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