Chocolate-Dipped Strawberries

Ingredients:

• 1/3 cup walnut pieces, finely chopped
• 2 tbsp sesame seeds
• 3 oz bittersweet chocolate
• 2 tbsp fat-free half-and-half
• 20 large strawberries with stems (about 2 pints), rinsed and dried

Makes 10 (2-piece) Servings

1. Heat oven to 275 F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 10 minutes.
2. While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan bakc and forth, until seeds are golden, about 5 minutes. Allow nuts and seed to cool, then mix together in a shallow bowl.
3. Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.
4. Lin a baking pan with wax paper.
5. Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes, and serve.

WW POINTS VALUE: 2 pts.

Note: Ths recipe appears in the South Beach Diet Parties and Holidays Cookbook. Once again, I was hungry in this MASSIVE heat wave and I was looking for something to eat andthis was perfect.  mad his recipe at night so I would have something ready to eat and not have to cook in the heat wave. If you don't want to bake the walnuts, youcan toast them along wiht the sesame seeds and they will be just  as crunchy. You can also substitute skim milk for the half-and-half and it will work just as well. Even though bittersweet chocolate is better for you, I highly recommend semisweet chocolate for this recipe.