Ingredients
12 medium strawberries, hulled
2 oz shortcakes, quartered
( two 3-inch shortcake dessert cups)
1/4 C Semi-Sweet Chocolate Chips
1 Tbsp reduced-calorie margarine
Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.
Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs.
Refrigerate until set, about 4 minutes.
Yields 1 kabob per serving.
