Low Carb Mock Raisinettes

• 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

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.
4. Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use more or less than 1 tablespoon, as needed).
5. Turn heat off, leaving bowl over hot water.
6. 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.
7. 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.
8. Alternatively, put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with a fork.
9. Put plate in the freezer for a few more minutes.
10. Serve frozen and eat quickly before they melt.

fresh blueberries, chocolate, sugar substitute, water, heavy cream

Taken from www.foodnetwork.com/recipes/low-carb-mock-raisinettes-recipe.html (may not work)