Chocolate-Drizzled Fruit Cups with Almonds
A little chocolate goes a long way in making this healthy dessert feel decadent. Use dark chocolate in place of the semi-sweet, if desired.
- 1 large red or green apple, chopped
- 1 1/4 cups sliced, fresh strawberries
- 1 cup chopped, fresh pineapple OR
- 1 cup canned pineapple chunks in own juice
- 1 large banana (peeled, chopped)
- 2 Tbsp semi-sweet chocolate chips (divided)
- 1 Tbsp water
- 2 Tbsp sliced, unsalted almonds
Cooking Tip: When melting the chocolate in the microwave, doing it in intervals is required because the chocolate will ruin if heated too high or too much. This is why it pays to be patient.
Keep it Healthy: A combination of any fruit can be used for these fruit cups—mangos and blueberries; peeled citrus foods and pomegranate seeds—the sky's the limit depending on your taste.
Tip: Only chop the fruit right before you're ready to eat it. Otherwise, it will brown if sitting out too long, although a spritz of lemon juice can delay the browning.
Tip: Click on step to mark as complete.
- 1 Prepare the fruit: chop apple, slice strawberries, chop pineapple, and slice banana. Add into a medium bowl, stirring to combine. Portion fruit mixture into 4 small bowls.
- 2 Into a small, heat-proof bowl, add 1 tablespoon chocolate chips and water. Heat in microwave in 10 to 15 second intervals, depending on the microwave's power. Stir chocolate after each stint in the microwave and continue heating until chocolate is melted. Stir in reserved 1 tablespoon chocolate chips, mixing until melted.
- 3 Use a spoon to drizzle chocolate over fruit cups. Top with almonds and serve.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program.
|Total Fat||3.8 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.7 g|
|Monounsaturated Fat||1.3 g|
|Total Carbohydrate||30.0 g|
|Dietary Fiber||4.6 g|
|Added Sugars||0.0 g|
1/2 other carbohydrate, 1 fat, 1 1/2 fruit
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