Line 12 muffin cups with paper baking cups.
Place about 2 teaspoons chow mein noodles into each.
Melt chocolate according to package directions; spoon about 1 tablespoon
into each cup to cover noodles.
Refrigerate at least 1 hour to set.
In mixer bowl, combine cream, Splenda® and vanilla; beat on medium
speed of electric mixer until soft peaks form. Gently fold in
blueberries.
Spoon an equal amount of cream mixture into each cup.
Top with strawberries; serve immediately.
mgCholesterol:34 mgFat:15 gDietary Fiber:2 gCarbohydrates:8 g
Source: California Strawberry Commission