• 1 Package Driscoll's Strawberries (16 ounces)
  • 3/4 Cup semi-sweet chocolate chips
  • 1/3 Cup Driscoll's Blueberries, Blackberries and/or Raspberries
  • 1 store bought pound cake (approx 10.75 ounce)
  • 18 - 20 bamboo skewers (approx 4" in length)
  1. Hull strawberries and pat dry. Count strawberries and cut pound cake into the same number of 1-inch pieces. Line a plate or baking sheet with waxed paper.

    Place chocolate chips in a glass liquid measuring cup or small microwave-safe bowl and microwave on medium (50%) power for 30 second intervals, stirring after each interval until melted and smooth.

    Dip pound cake pieces in melted chocolate coating about halfway up each side. Run chocolate-dipped end along side of cup or bowl to remove excess chocolate from bottom and place on waxed paper. Repeat with remaining pound cake pieces and melted chocolate. Place chocolate-dipped pound cake pieces in refrigerator and chill until chocolate is solid.

    Meanwhile, thread blueberries and strawberries (or substitute blueberries with raspberries or blackberries) on bamboo skewers. When chocolate is solid, add 1 pound cake piece to bottom of each skewer and place on a serving platter.

    Use remaining pound cake and berries to create additional skewers and drizzle with any remaining melted chocolate.
Calories 101.66
Total Fat 5.20 g
Saturated Fat 1.12 g
Cholesterol 0 mg
Sodium 55.09 mg
Total Carbohydrates 13.18 g
Dietary Fiber 0.83 g
Protein 1.43 g