Looking for a patriotic-themed treat for your summertime gathering? Look no more! These Chocolate Dipped Strawberries will be the hit of the party-adding a little red, white, and blue to your spread! Super festive and delicious!

Makes about 18 strawberries 

Looking for more low point patriotic recipes? Be sure to check out these great recipes:

Skinny Red Velvet Cupcakes

Patriotic Poke Cake

Patriotic Fruit Kabobs

What ingredients do I need to make these Patriotic Chocolate Dipped Strawberries?

• Strawberries-washed and dried fresh strawberries. It’s VERY important to have dry strawberries-this will help prevent the chocolate from separating from the strawberry. 
• No sugar added white chocolate chips– you can use Lily’s no sugar added white chocolate chips which can be found on Amazon HERE or I like to use ChocZero no sugar added white chocolate chips. You can find ChocZero no sugar added white chocolate chips online HERE. Save 10% using promo code: pounddropper. 
• Blue sanding sugar– you can find this at most grocery stores near the sprinkles or HERE on Amazon. 

How do I make these Patriotic Chocolate Dipped Strawberries?

Place sugar free white chocolate chips into a microwaveable bowl. 

Microwave it for 20 seconds at a time, stirring after each time. Stop when the chocolate is smooth and melted.

Note: Heating times vary by microwave, it usually takes me 2-3 rounds.

Dip each strawberry into the melted chocolate and rotate it to completely cover the strawberry.

You can hold them by the leaves and stem or insert a toothpick/corn pick into the stem to hold on to.

Lightly scrape the underside of the strawberry on the rim and place the strawberries on a piece of parchment paper. 

Sprinkle the tops of the melted chocolate with blue sanding sugar.

Chocolate covered strawberries can be stored at room temperature for up to 12 hours.

 

Ingredients:

• 18 strawberries, fresh 
• 5 oz. no sugar added white chocolate chips- I use ChocZero no sugar added white chocolate chips
• 2 Tbsp blue sanding sugar 

Directions:

1. Wash the strawberries with water and thoroughly dry each strawberry with a paper towel.
2. Place washed strawberries on a clean paper towel and let them air dry for 10-15 minutes. It is VERY important to have dry strawberries-this will help prevent the chocolate from separating from the strawberry. 
3. Place sugar free white chocolate chips into a microwaveable bowl. 
4. Microwave it for 20 seconds at a time, stirring after each time. Stop when the chocolate is smooth and melted.
5. Note: Heating times vary by microwave, it usually takes me 2-3 rounds.
6. Dip each strawberry into the melted chocolate and rotate it to completely cover the strawberry. You can hold them by the leaves and stem or insert a toothpick into the stem to hold on to.
7. Lightly scrape the underside of the strawberry on the rim and place them on a piece of parchment paper. 
8. Sprinkle the tops of the melted chocolate with blue sanding sugar.

Makes about 18-20 strawberries 

2  Points® per strawberry

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• Chocolate covered strawberries can be stored at room temperature for up to 12 hours. If you want to store them longer- I recommend storing them in the refrigerator in an airtight container in a single layer so they don’t touch.
• The strawberries will stay fresh for up to 48 hours in the fridge but really the taste best when eaten the day you make them.
• These chocolate covered strawberries DO NOT freeze well-as the strawberries will lose their texture when thawed.

Recipe adapted from the Spruces Eats.