Patriotic Strawberry Clouds

Ingredients

• 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

Directions

1. Line 12 muffin cups with paper baking cups.
2. Place about 2 teaspoons chow mein noodles into each.
3. Melt chocolate according to package directions; spoon about 1 tablespoon into each cup to cover noodles.
4. Refrigerate at least 1 hour to set.
5. In mixer bowl, combine cream, Splenda and vanilla; beat on medium speed of electric mixer until soft peaks form. Gently fold in blueberries.
6. Spoon an equal amount of cream mixture into each cup.
7. Top with strawberries; serve immediately.

Recipe Yield: Makes 12 servings

Source: California Strawberry Commission