Ingredients:

• 1 cup – semisweet chocolate chips
• 1 tbsp – shortening
• 6 cups – assorted fresh fruit pieces (whole strawberries, grapes, mandarin Orange segments, cherries)

Method:

1. Line a jelly roll pan with waxed paper.
2. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth. Remove from heat.
3. Dip half of each piece of fruit into chocolate. Place in jelly roll pan.
4. Refrigerate uncovered about 30 minutes or until chocolate is firm.
5. Arrange fruit on plate in a wreath shape.

Recipe courtesy of Linsy Patel