Mock Raisinettes!
These were FABULOUS!!!!!! and I used FF half and half instead of
heavy cream…. 
Kim
1/2 cup fresh blueberries (or purchase the frozen bagged ones from
the grocery)
1-ounce unsweetened chocolate
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream, room temperature
Lay cleaned blueberries on a waxed paper lined dish and freeze for at
least 30 minutes.
When blueberries are frozen, make the chocolate ganache:
Place the unsweetened chocolate in a heatproof bowl to melt over a
pan of simmering water. Whisk in sugar substitute, and as needed,
thin with water and cream and blend thoroughly (use more or less than
1 tablespoon, as needed). Turn heat off, leaving bowl over hot water.
Dip frozen blueberries a few at a time into the warm chocolate,
remove quickly with a fork, and put them back on the waxed papered
dish. Spread them around so that they don’t make big bunches, and
then put them back into the freezer for just a couple more minutes.
Alternatively, put the blueberries on a freezer-safe plate, pour the
ganache over top, and then separate with a fork. Put plate in the
freezer for a few more minutes. Serve frozen and eat quickly before
they melt.