Recipe courtesy of George Stella
Low Carb "Mock" Raisinettes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 64 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Total: 55 min
- Prep: 15 min
- Inactive: 35 min
- Cook: 5 min
Ingredients
1/2 cup fresh blueberries
1-ounce unsweetened chocolate
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream, room temperature
Directions
- Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes.
- When blueberries are frozen, make the chocolate ganache:
- 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.
- 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.