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Strawberries and "Cream"

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Submitted by: Lesley Pew

 

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

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Method

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.

 

Notes: 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.

 

Number of Servings: 6 to 8

 

Submitted by: Lesley Pew ()

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