1 cup Water
1 small sugar-free lemon gelatin
10 ounces frozen unsweetened strawberries
1 cup heavy cream
1/2 teaspoon vanilla
1 teaspoon Splenda
Bring the water to a boil. Put the gelatin and boiling water in a blender, and whirl for 10 to 15 seconds to dissolve the gelatin. Add the strawberries
and whirl again, just long enough to blend the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit. Add 3/4 cup of the heavy
cream and run the blender just long enough to mix it all in. Pour into 5
dessert cups and chill. Whip the remaining 1/4 cup cream with the vanilla and
Splenda. Garnish the strawberry cups with the whipped cream.
Makes 5 servings
Nutritional information 162 calories, 16 g fat, no protein,
4 g carbohydrates, 64 mg cholesterol, 16 mg sodium, 1 g fiber.