Recipe from cookbook 365 30-minute Meals: No Repeats: A New Dinner For Every Night Of The Year, by Rachael Ray. This is an inside-out version of chocolate dipped strawberries. Roasting the fruit brings out even more flavor and juiciness. You'll never settle for plain old dipped berries again! You can use any type of chocolate (milk, white, or semi-sweet), but remember bittersweet chocolate has less sugar and is lower in carbs.

Check out Linda's article on Dark Chocolate is Healthy Chocolate.

Stuffed Roasted Strawberries

12 extra-large fresh strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar
Spray whipping cream (the kind in the can in the dairy section)
Cocoa powder, for garnishing

Preheat the oven to 400 degrees F.
 
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes; remove from oven.
 
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

Makes 4 servings.