Strawberry Sparklers

Written By Judy Doherty
Strawberry Sparklers

Strawberry Sparklers

Yield 6
Author Judy Doherty
Prep time
10 Min
Total time
10 Min

Serve these fun strawberries for a snack or dessert.

Cook modePrevent screen from turning off

Ingredients

  • 1 pound fresh large strawberries
  • 1 cup Greek yogurt, plain
  • 1 tsp orange zest (grated peel)
  • 2 tablespoons pistachios, chopped
  • 2 tablespoons dried cranberries, chopped
  • 2 tablespoons chocolate chips, chopped
  • 2 tablespoons chopped dried ginger

Instructions

  1. Wash strawberries under cold running water to remove any excess dirt.
  2. Pat the berries dry with paper towels.
  3. Place yogurt in a glass bowl with the orange zest and stir until smooth.
  4. Place chopped items in small bowls.
  5. Dip strawberries in yogurt, then in one of the chopped mixtures. Place them on a small plate, then refrigerate until ready to serve.
  6. Serve chilled.

Nutrition Facts

Calories

104.87

Fat

3.03 g

Sat. Fat

1.13 g

Carbs

16.33 g

Fiber

2.29 g

Net carbs

14.03 g

Sugar

11.53 g

Protein

4.61 g

Sodium

13.49 mg

Cholesterol

1.67 mg

You can use any chopped fruit or nuts for the "dippers" - it can also be fun to allow everyone to dip their own.

copyright foodandhealth.com
Strawberries
Snack, Dessert, Fruit
American
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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