Recipe

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• 12 medium strawberries, hulled
• 2 3- inch shortcake dessert cups, quartered
• 1/4 cup semi-sweet chocolate chips
• 1 tsp reduced-calorie margarine

• 1 Line a cookie sheet with waxed paper.
• 2 Alternately thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.
• 3 Combine chocolate chips and margarine inn a small saucepan.
• 4 Melt over low heat, stirring, until smooth and well-blended.
• 5 Drizzle chocolate over kabobs.
• 6 Refrigerate until set, about 4 minutes.
• 7 1 kabob per serving.