Ingredients: (Servings: 12)
- ½ a cup of crispy, fresh chow mein noodles
- One cup of white chocolate chips
- One cup of heavy whipping cream
- One tablespoon of SPLENDA No Calorie Sweetener (granulated)
- One teaspoon of vanilla extract
- One cup (approximately six ounces) of fresh blueberries
- 3 cups (approximately one pound) of freshly sliced and stemmed California strawberries
Directions:
1. Line muffin baking tin with paper baking cups.
2. Put about two teaspoons or so of chow mein noodles into each baking cup.
3. Melt white chocolate chips (according to package directions, of course) and spoon about one tablespoon into each cup to cover the noodles when melted.
4. Refrigerate at LEAST one full hour to set.
5. In a mixing bowl, combine the cream, Splenda No Calorie Sweetener and vanilla together.
6. Beat on medium speed until a soft peak begins to form.
7. Gentle fold in the blueberries.
8. Spoon an equal amount of cream mixture into each cup.
9. Top with fresh strawberries and enjoy! (preferably serve immediately)
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