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on medium speed until blended. Gradually add the heavy whipping cream while beating. Beat until
thick and/or stiff.
Spread wax paper on a baking sheet sheet. Put 1/10 of mixture on wax
paper, and with the back of a spoon, shape into a shell or heart, or any design desired, that
measures about 3 inches across. Repeat until all the mixture is used up and freeze for at least
2 hours or overnight.
Remove from freezer about 10-15 minutes before serving and fill with
fruit of your choice before drizzling chocolate sauce lightly over the fruit and cloud.
Chill the dessert plates in the freezer prior to preparing the clouds for serving to prevent
the dessert from becoming too soft. (A lower fat cream cheese does not whip up as firmly, but
does seem to hold its shape after being frozen.)
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