Preheat oven to 350F

Melt the butter and chocolate in a metal bowl over boiling water. When it's melted, stir in 1 tbs. of Splenda and set aside to cool.

In another, larger, bowl mix together the egg, vanilla, blueberry puree, 1/4 cup Splenda, and sugar. Add this mixture to the cooled chocolate and stir until mixed.

In another bowl mix together the Flour blend, cocoa, baking powder and salt. Stir the dry ingredients into the wet ingredients and stir until mixed. Don't over mix or beat the batter as it will toughen the muffins.

Fill each ice cream cone within 3/8 inch of the top. The brand I used have a ridge inside just under the rim and I poured up to there.

Bake about 25 minutes until a toothpick poked in the center comes out clean. Allow them to cool and spread 1 tablespoon of frosting on top. Decorate with sprinkles if desired.

BERRY PUREE: Cook about 1 cup of berries (Blueberries or raspberries) with 1/4 cup of water until soft. Blend briefly. You can also use a jar of strained blueberry babyfood.

HIGH FIBER FLOUR BLEND: Mix together 1/3 cup all-purpose flour, 1/3 cup whole wheat flour, 3 tablespoons flaxseed meal, and 3 tablespoons wheat germ. If you don't have flaxseed meal around, used an equal amount of oatmeal and blen it briefly to pulverize it.

You can certainly cut back on some fat and sugar by making a sugar-free frosting. Look around, there are lots of recipes on-line. You can also use margarine instead of butter and shift the fats from saturated to unsaturated.

Each (1 frosted cone) serving contains an estimated:

Cals: 299, FatCals: 156, TotFat: 18g

SatFat: 8g, PolyFat: 6g, MonoFat: 6g

TotCarbs: 36g, Fiber 7g, Sugars15g

NetCarbs: 29g, Protein: 5g

Adapted from recipe by Missy Chase Lapine, "The Sneaky Chef".