Ingredients

1 chocolate bar
1/2 cup blueberries

Directions

For each treat, form a bowl out of a 10-inch piece of aluminum foil (I use Reynolds Release foil) by placing it into a soup bowl. Fill the aluminum bowl with the blueberries.

In another microwave-safe soup bowl, break up the chocolate. Microwave the chocolate for ten to fifteen seconds and attempt to stir. Repeat until the chocolate is just melted, but be very careful not to overheat the chocolate.

Drizzle the chocolate over the blueberries, attempting to get a bit of chocolate on every blueberry. There might not be enough chocolate to completely coat the blueberries, and that is fine.

Place the aluminum bowl in the freezer for ten minutes to firm up the chocolate, and then serve.

Notes

I personally use a low-carb chocolate bar (www.lowcarbspecialties.com), which makes this dessert ideal for those watching carbs or sugar-intake.