White Chocolate Raspberries

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I'm not sure if you noticed, but the weather, particularly here in the North, is a little bit confused. We just had a few weeks of Summer, followed by a weekend of Spring, and now we're back to what seems like a hybrid of Summer and Spring. Either way, it's safe to say we may be getting a few Summer days a bit earlier than Summer typically decides to bare its beautiful face, am I right? (Yes, yes I am)

You know what? We ought to make the most of it. Even if does decide to come and go...

In honor of Summer's lovely on-and-off love affair around the Chicago area (and probably everywhere else) this Spring, here's a light-yet-delicious fruit and white chocolate dessert. It's extremely simple and easy to make and, let's be honest, finding a bit of white chocolate inside your typical raspberry is certainly nothing to frown at.

So, what is it? Appetizer... or dessert?

*Nutritional Values based on the recipe serving 4 people

Ingredients (Makes an appetizer or dessert for 4):

• ½ cup White Chocolate Chips
• 8 oz Raspberries
• 1 ziplock bag or pastry bag

Directions:

1. Wash raspberries and dry well.
2. Melt white chocolate in a bowl for 90 seconds in the microwave. Remove from microwave, stir, and heat for 15 additional seconds. Add 1 tsp canola or vegetable oil if chunks remain. Stir well.
3. Pour melted chocolate into a pastry bag or ziplock bag.  Use scissors to snip off a small corner. The hole should be large enough to let the chocolate out but small enough to fit into the raspberry center and let you keep control of the flow.
4. Carefully, place the corner into each raspberry and give it a little squeeze!