When strawberries are in season, this recipe is not only extremely affordable, it’s amazingly scrumptious. With each bite, you taste fresh strawberries followed by a hit of chocolate that lingers perfectly. I’ve come to love this recipe as a topping for low-fat whole-grain waffles and low-fat pancakes, as a dip for cinnamon flatbread sticks, and even as a topping for fat-free vanilla or chocolate ice cream. Whether your strawberries were cold or not when you started preparing this tapenade, it’s best to refrigerate it until they are fully chilled after being mashed.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
In a medium mixing bowl, using a potato masher or pastry blender, mash the berries until they are about the consistency of a chunky applesauce. Cover and refrigerate until well chilled, up to 2 hours. Stir in the chocolate chips just before serving.
nutrition information
Step 2
Each (generous 1/4-cup) serving has:
Step 3
Calories: 50
Step 4
Protein: <1g
Step 5
Carbohydrates: 9g
Step 6
Fat: 2g
Step 7
Saturated Fat: 1g
Step 8
Cholesterol: 0mg
Step 9
Fiber: 2g
Step 10
Sodium: 1mg
