| 1 | bag (6 ounces) semisweet chocolate chips (1 cup) |
| 1 | tablespoon shortening |
| 6 | cups assorted fresh fruit pieces (whole strawberries, grapes, mandarin orange segments, cherries) |
| 1. | Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. |
| 2. | Dip half of each piece of fruit into chocolate. Place in pan. |
| 3. | Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape. |
|
| Tuck fresh rosemary sprigs and mint leaves into the fruit wreath for “greenery.” |
|
| Dip the fruit into the chocolate up to 6 hours ahead of time. Store uncovered in the refrigerator until the chocolate is set, then cover loosely. |
|
| Go “frosty” by using 1 cup of white baking chips for the chocolate chips. |
Nutrition Information:
30 ( 10 ); 1 g ( 1 g); 0mg; 0mg; 5 g ( 1 g); 0g 0%; 12 %; 0%; 0% 1/2