Ingredients

• 2 dozen fresh, large strawberries with stems
• 12 oz semi-sweet or dark chocolate chips

Instructions

Rinse and drain strawberries, leaving stems intact. Gently pat dry to remove excess water. Heat chocolate chips in medium saucepan over low heat, stirring constantly, until completely melted and smooth. Remove from heat and transfer to small bowl. Line a baking sheet or pan with waxed paper. Holding strawberries by the stem, dip them one at a time into the melted chocolate, about 3/4 of the way up, but careful not to cover the stem. Lift and hold over the chocolate to allow any excess to drip back into the bowl, then place strawberry on lined sheet or pan. Repeat with all strawberries, one at a time. Cool to room temperature, then chill at least half an hour before serving.

Ingredients

• 3 cups granulated sugar
• 2 cups fresh, ripe strawberries
• 1 12-oz can evaporated skim milk
• 2 Tbsp unsalted butter
• 2 Tbsp fresh lemon juice
• 8 oz semi-sweet or dark chocolate chips

Instructions

Wash and drain strawberries, then thinly slice. In large saucepan, stir together evaporated milk, sugar, and butter over medium heat. Bring to a boil, then gently mix in sliced strawberries and lemon juice. Continue cooking on medium heat, stirring constantly, until mixture reaches 230-235 degrees on a candy thermometer. Spray a 9 x 9 or 8 x 10 inch baking pan with nonstick zero-calorie cooking spray and spread mixture evenly in it. Let cool to room temperature, then chill in refrigerator at least 45 minutes or until completely cold. Melt chocolate in medium saucepan over low heat until smooth, then transfer to small bowl. Line a baking sheet or pan with waxed paper. Cut fudge into squares, or use cookie cutters to cut out shapes. Dip individual pieces into melted chocolate, allowing excess to drip back into bowl before placing on lined sheet or pan. Chill at least half an hour before serving.

Ingredients

Strawberries:

• 2 cups fresh, ripe strawberries
• 3 Tbsp strawberry or citrus liqueur (or fresh orange juice)

Chocolate Mousse:

• 1 cup semi-sweet or dark chocolate chips
• 3 Tbsp water
• 2 Tbsp granulated sugar
• ½ cup fat-free plain yogurt
• ½ cup fat-free cottage cheese

Whipped Filling:

• ½ cup fat-free plain yogurt
• ½ cup fat-free cottage cheese
• 1 Tbsp granulated sugar
• 1 tsp vanilla

Instructions

Wash and drain strawberries. Slice and toss gently with liqueur or orange juice, then cover and chill.

Over medium heat, stir together 3 Tbsp water and 2 Tbsp sugar, mixing well. Bring to a boil, then reduce heat to low and simmer 60-75 seconds. Add chocolate chips to hot sugar-water mixture and stir until chocolate is melted and smooth. In food processor, blend ½ cup yogurt and ½ cup cottage cheese together until smooth, then fold in chocolate mixture just until completely combined. Cover and refrigerate 6-8 hours, or until firm.

Just before layering, blend ½ cup yogurt and ½ cup cottage cheese in food processor until smooth. Add sugar and vanilla and pulse to combine.

In individual dessert cups or ramekins, layer strawberries, whipped filling, and mousse. Chill until ready to serve.