I have so many recipes and food ideas to share with all of you that I have deemed it necessary to dedicate {at least} one day per week to food…I am calling it – Foodie Friday!
Now, I have been really trying to eat healthy and kick any bad-food cravings I experience. One of my worst habits is eating dessert at night. At one point I had gotten myself into the position of eating sweets every night after dinner. :-/
The first 2 weeks of my healthy living experiment {?} were by far the worst – I seriously wanted to eat everything in sight! You know that feeling when it’s completely mind-over-matter and you only want things because you’ve told yourself you can’t have them? Yep…that’s where I was. Luckily, I am slowly coming out of that mindset: my cravings for sweets/pre-packaged foods are almost non-existent, and I really mostly desire to eat fruits.
I know not all sweets are bad for you {in moderation}, and I do love my chocolate; so, I came up with this yummy recipe to share with you. It combines two of my all-time favorite things…chocolate and fruit!
Ingredients:
Raspberries
Ghirardelli Semi-Sweet Chocolate Baking Chips
1. Start by melting approximately 1/2 C. semi-sweet chocolate chips in the microwave.
2. When the chips are completely melted, add between 1/8 & 1/4 C. Almond Milk into the bowl and whisk until well combined.
3. Using a medicine syringe {or utensil of your choosing}, inject the chocolate mixture into the center of each raspberry.
4. Being the incredibly impatient person that I am, I decided to freeze my filled raspberries for about an hour before putting them in a Tupperware in the fridge. If you aren’t in such a hurry, refrigerate the raspberries on a plate until the chocolate has set. Then put them in a storage container.
I wish I didn’t eat all of these because they look SO delicious right now!
I have not figured out the calorie count on these babies, but each serving {3 berries} is a whopping 0 Weight Watchers Points – so eat to your hearts content.
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