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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Confection
Calories
30
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
0mg
Potassium
50 mg
Total Carbohydrate
5 g
Dietary Fiber
1 g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
12%
12%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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