1/2 cup crispy chow mein noodles
1 cup white chocolate chips
1 cup heavy whipping cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon vanilla extract
1 cup (6 ounces) blueberries
3 cups (about 1 pound) stemmed sliced California strawberries
Line 12 muffin cups with paper baking cups. Place about 2 teaspoons chow mein noodles into each. Melt chocolate according to package directions; spoon about 1 tablespoon into each cup to cover noodles. Refrigerate at least 1 hour to set. In mixer bowl, combine cream, Splenda® and vanilla; beat on medium speed of electric mixer until soft peaks form. Gently fold in blueberries. Spoon an equal amount of cream mixture into each cup.
Top with strawberries; serve immediately
recipe source : http://www.diabeticgourmet.com/recipes/html/765.shtml
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