Loris’ Fruit Skewers (from Sarah Manaresi’s Kitchen)

1 cup of strawberries, rinse and trimmed
1 banana
1/2 cup of blueberries, rinse
1 oz of 60% dark chocolate
1/2 tsp. of butter
bamboo skewers

In a microwave safe bowl, melt chocolate and butter together, starting at 10 seconds at a time, stirring between each 10 seconds until fully melted.

Slice the banana into bite sized pieces. Place one strawberry at the bottom of the skewer and alternate with the bananas, blueberries, and strawberries, until the skewer is full. Make the last piece a strawberry.

Dip the top strawberry into the dark chocolate and serve!

Strawberry-Banana “Frushi” (adapted from CookingLight)

1 tablespoon unsalted butter
1 teaspoon vanilla
5 ounces marshmallows
3 cups puffed brown rice cereal
2 tablespoons chocolate hazelnut spread
4 large strawberries, trimmed and thinly sliced
2 large bananas, peeled
1 teaspoon chopped pistachios (optional)
1/4 cup unsweetened, shredded coconut (optional)
Cooking spray

Melt butter over medium-low heat; stir in vanilla. Add marshmallows, and stir until melted. Add cereal; toss well to combine. Line a shallow jelly roll pan with parchment paper and coat with cooking spray. Press marshmallow mixture into a ½” layer in a rectangle. Let cool.

Cut rice treat in half lengthwise. Spread chocolate hazelnut spread in a thin layer on marshmallow mixture. Divide strawberries and lay flat vertically in the middle of both sides of the rice treat and lay bananas lengthwise on top of the strawberries.

Starting from the bottom, gently roll each cereal treat, folding over bananas and pressing to secure. Using a sharp, clean knife, cut into 16 even rounds. Sprinkle with coconut and pistachios.