Recipe courtesy of George Stella

Low Carb "Mock" Raisinettes

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 35 min
  • Cook: 5 min
  • Yield: 4 servings



  1. Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes.
  2. When blueberries are frozen, make the chocolate ganache:
  3. Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water. Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use more or less than 1 tablespoon, as needed). Turn heat off, leaving bowl over hot water.
  4. Dip frozen blueberries a few at a time into the warm chocolate, remove quickly with a fork, and put them back on the waxed papered dish. Spread them around so that they don't make big bunches, and then put them back into the freezer for just a couple more minutes. Alternatively, put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with a fork. Put plate in the freezer for a few more minutes. Serve frozen and eat quickly before they melt.