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Patriotic Strawberry Clouds

Patriotic Strawberry Clouds recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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.

Nutritional Information Per Serving:

Calories: 169
Fat: 15 grams
Fiber: 2 grams
Sodium: 37 miligrams
Cholesterol: 34 miligrams
Protein: 2 grams
Carbohydrates: 8 grams

Source: California Strawberry Commission