Low Carb "Mock" Raisinettes
Source of Recipe
George Stella
List of 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
Recipe
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 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.
Copyright 2002 Television food network G.P., All Rights Reserved
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