Preheat oven to 350°F. Prepare cake mix according to package directions; stir chocolate chips into batter. Gently spoon batter into 3 (8 1/2 x 4 1/2-inch) loaf pans.
Bake 28 minutes or until golden brown. Cool completely in pans on wire racks. Remove from pans; wrap and freeze 2 cakes for another use. Cut third cake into 6 slices; gently tear or cut each slice into 4 pieces.
Alternate 3 cake pieces and 3 strawberries on each of 8 wooden skewers. Serve with Strawberry Sauce.
Combine strawberries, sugar and lemon juice in small saucepan. Whisk water and cornstarch in small bowl until smooth and well blended; stir into strawberry mixture. Bring to a boil over high heat. Reduce heat to low; simmer 1 minute or until thickened, stirring constantly. Purée mixture using hand-held immersion blender or transfer mixture to food processor or blender; process until smooth.
Calories: 130 calories, Carbohydrates: 27 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 140 mg, Fiber: 2 g
Exchanges per serving: 2 Bread/Starch.
Copyright Diabetic Cooking.