Strawberry Shortcake Kabobs Food

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.
• Note: You can also use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Probably only need to microwave about 1 minute or less and check throughout, stopping when just melted.
• In small saucepan, combine semi-sweet chocolate chips and 2 teaspoons margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs.
• In another small saucepan, combine vanilla chips and remaining 2 teaspons margarine; melt over low heat, stirring until smooth and well blended. Drizzle over kabobs and semi-sweet chocolate.
• Refrigerate 10 minutes or until set.

STRAWBERRY SHORTCAKE KABOBS (3 WW POINTS)

Steps:

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

STRAWBERRY SHORTCAKE SKEWERS

Steps:

• Prepare a grill for medium-high heat. Toss the pound cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and unevenly coated). Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients. Set the skewers on a rimmed baking sheet.
• Whisk together the cream, the remaining 2 tablespoons sugar and the vanilla in a medium bowl. Beat with a hand or stand mixer until soft peaks form. Cover and refrigerate.
• Lightly oil the grill grates. Put the skewers on the grill, and grill, covered, until they are lightly marked, about 1 minute. Use a spatula to gently loosen them, and use tongs to flip them over. Continue to grill, covered, until the cake and strawberries are toasted with grill marks and the sugar starts to bubble and harden, 2 to 3 minutes. Serve with the whipped cream on the side.
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STRAWBERRY SHORTCAKE KABOBS

Steps:

• Cut tops off of the strawberries, and cut the strawberry across the middle about 2/3 from the top, making the tip of the strawberry look something like a hat.
• Place the skewer into the larger portion of the strawberry, so it can stand on it's own.
• Place one cream puff through the skewer.
• Place the strawberry cap on top.
• Melt the white chocolate in the microwave for 60 seconds and stir. Add 30 seconds until smooth and melted. Place the chocolate in a baggy, and cut one end of the baggy to make a piping bag.
• Drizzle the chocolate over the kabobs. Cover and place in the refrigerator until ready to serve; up to 24 hours.