Stuffed Roasted Strawberries
*This recipe comes from 30 Minute Meals with Rachael Ray*

This is an inside-out version of chocolate dipped strawberries. Roasting the fruit brings out even more flavor and juiciness. You can use any type of chocolate (milk, white, or semi-sweet), but remember that bittersweet chocolate has less sugar and is lower in carbs.

12 extra-large strawberries (the bigger the better!)
1 to 2 oz bittersweet chocolate, chopped (I used semi-sweet--Mmmmmm)
1 tsp sugar, optional (I didn't use this, and they were still good)
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder for garnishing (I didn't do this)

Preheat the oven to 400ºF.

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 (a tomato corer works really well for this too) to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity in each strawberry and place upright in a baking dish. Lightly sprinkle berries with sugar, if using. Roast berries until soft and the chocolate is melted, about 10 to 12 minutes.

To serve, place 3 strawberries on a dessert plate in a triangle. If hte berries have given off any liquid in the baking dish, spoon it over them. Spray a small mound of whipped 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!

I made this for Valentines Day this year. It's a new favorite dessert for us!! So delicious!!!