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Recipe

Dipped Strawberries

Scott Phillips

Yield: Makes 24

These fun treats are easy to make: Just dip strawberries in jam, then roll them in the toppings of your choice.

Ingredients

  • 1-1/2 cups toasted sweetened shredded coconut; 3/4 cup finely chopped salted peanuts, crushed kettle corn, or chocolate sprinkles; or 1/2 cup each of all four
  • 3/4 cup strawberry jam or preserves
  • 24 large strawberries, preferably with leaves and stems, rinsed and dried well (1 to 1-1/4 lb.)

Nutritional Information

      Nutritional Sample Size Coconut-Dipped
      Calories (kcal) : 50
      Fat Calories (kcal): 15
      Fat (g): 1.5
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 15
      Carbohydrates (g): 11
      Fiber (g): 1
      Protein (g): 0

Preparation

  • Have ready a large flat platter or a cookie sheet lined with parchment. Put your toppings into separate small bowls.
  • Heat the jam in an 8-inch skillet over medium-low heat, stirring, until liquefied. Remove from the heat, and strain if necessary. Tilting the skillet with one hand and holding a strawberry by its stem or leaves in the other, dip the strawberry in the jam to lightly coat, letting the excess drip off. Immediately turn the berry in a topping to coat and transfer to the platter. Repeat with the remaining strawberries.

Make Ahead Tips

The berries will keep for up to 2 hours at room temperature.

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