• 1 Package (16 ounces) Driscoll's Strawberries
  • 3/4 Cup semi-sweet chocolate chips
  • 1/3 Cup Driscoll's Blueberries, Blackberries and/or Raspberries
  • 1 purchased pound cake (about 11 ounces)
  • 18 - 20 bamboo skewers (about 4 inches long)
  1. LINE a plate or baking sheet with waxed paper or parchment paper.
  2. HULL strawberries and PAT DRY.
  3. COUNT strawberries.
  4. CUT pound cake into that number of cubes.
  5. PLACE 3/4 cup chocolate chips into a glass measuring cup or small microwave-safe bowl.
  6. MICROWAVE chocolate chips on medium (50%) power for 30 seconds.
  7. STIR chocolate chips.
  8. MICROWAVE chocolate chips on medium (50%) power for 20 seconds.
  9. STIR chocolate chips.
  10. CONTINUE MICROWAVING and STIRRING chocolate chips in brief intervals until melted and completely smooth. Do not over-cook.
  11. DIP pound cake cubes into melted chocolate about halfway up sides.
  12. TAP pound cake cubes gently on side of bowl to REMOVE excess chocolate.
  13. PLACE cubes on waxed paper dipped-side down.
  14. CHILL cubes in refrigerator until chocolate is firm.
  15. THREAD two to three berries onto each bamboo skewer.
  16. THREAD one dipped pound cake cube onto bottom of each skewer.
  17. PLACE skewer onto a serving platter.
  18. REPEAT with remaining berries and dipped pound cake and CREATE various patterns as desired.
  19. DRIZZLE any remaining melted chocolate over skewers.
  20. SERVE immediately or store in refrigerator until ready to use.
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