RASPBERRY FOOL
12 ounces frozen raspberries, no need to thaw
1 tablespoon cold water
6 tablespoons granular Splenda or equivalent liquid Splenda
8 ounces cream cheese, softened
1/2 cup plus 2 tablespoons granular Splenda or equivalent liquid Splenda, divided
1/2 teaspoon vanilla
1 cup heavy cream
Put the frozen berries, water and 6 tablespoons Splenda in a medium saucepan. Bring to a boil, then simmer on low heat 10 minutes until the berries have broken up. Cool completely then mash them well. Don't bother straining out the seeds. It's not worth the trouble and you'll end up wasting half of the berries by doing that.
Meanwhile, in a large bowl, beat the cream cheese with 1/2 cup Splenda and the vanilla until fluffy. Set aside. In another bowl, beat the cream and remaining 2 tablespoons Splenda until stiff. Gently fold the whipped cream into the cream cheese mixture. If necessary, put in the refrigerator until the berries have cooled. When the berries have cooled, fold them into the cream cheese mixture. You can either blend until the mixture is completely pink or leave a few streaks of white remaining. Spoon into 6 dessert cups and chill several hours before serving.
Makes 6 servings
Do not freeze
With granular Splenda:
Per Serving: 322 Calories; 28g Fat; 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 306 Calories; 28g Fat; 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
You could also make this with thawed frozen strawberries. I would skip the cooking and the tablespoon of water. Just mash the berries well and proceed as directed above to fold them with the cream cheese mixture.