Chocolate-Dipped Gingersnaps

From EatingWell: January/February 2009 — Subscribe Now!

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

4 servings, 2 cookies each

Active Time: 15 minutes

Total Time: 45 minutes

Nutrition Profile

Low calorie | Low cholesterol | Low sodium | Healthy weight | View Complete Nutrition Guidelines»

Ingredients

8 small gingersnaps
1/3 cup bittersweet chocolate chips, melted (see Tip)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries

Preparation

Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

Tips & Notes

Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.

Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition

Per serving: 157 calories; 6 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 28 g carbohydrates; 2 g protein; 1 g fiber; 97 mg sodium; 96 mg potassium.

2 Carbohydrate Serving

Exchanges: 2 carbohydrates (other)