Strawberries and "Cream"

Sugar substitute is used here to make a syrup with the fresh strawberries. Topped with light dessert topping, it's a delightful dessert.

Ingredients:

• 1 quart strawberries
• 8 to 12 packets Splenda sugar substitute or about 2 tablespoons Splenda (bulk) (or to taste)
• 1 teaspoon pure vanilla extract
• Frozen light whipped dessert topping, thawed
• Mint leaves

Directions:

Wash, trim, and remove leaves from strawberries. Cut strawberries into thin slices and place in a medium bowl. Add the Splenda sugar substitute and vanilla extract to taste and mix well. Cover and refrigerate for several hours. Serve in pretty bowls, topped with 2 tablespoons whipped topping per serving and garnish with mint leaves.

Number of Servings: 6 to 8

Notes from the Cook: Note: The dextrose and maltodextrin in the Splenda sugar substitute will combine with the liquid from the strawberries and thicken slightly to make a sugar-like syrup.