STRAWBERRY FOOL
16 ounces frozen unsweetened strawberries, thawed
1/4 cup granular Splenda or equivalent liquid Splenda
1 cup heavy cream
2 tablespoons granular Splenda or equivalent liquid Splenda
8 ounces cream cheese, softened
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
Put the thawed berries and 1/4 cup Splenda in a food processor with the chopping blade inserted. Process until chunky but not pureed. In a small-medium deep bowl, beat the cream with 2 tablespoons Splenda until stiff; set aside. In a large mixing bowl, beat the cream cheese until smooth; beat in 1/4 cup Splenda and the vanilla. Add the strawberries and beat with an electric mixer until all of the little bits of cream cheese are blended in. Adjust the sweetener to taste. Gently fold in the whipped cream until there are no streaks of white in the mixture or you can swirl in the whipped cream for a different look. Divide among 6-8 small dessert dishes; chill several hours before serving.
Makes 6-8 servings
With granular Splenda:
Per 1/6 Recipe: 305 Calories; 28g Fat; 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs
Per 1/8 Recipe: 229 Calories; 21g Fat; 3g Protein; 8.5g Carbohydrate; 1g Dietary Fiber; 7.5g Net Carbs
With liquid Splenda:
Per 1/6 Recipe: 295 Calories; 28g Fat; 4g Protein; 8.5g Carbohydrate; 1g Dietary Fiber; 7.5g Net Carbs
Per 1/8 Recipe: 221 Calories; 21g Fat; 3g Protein; 6.5g Carbohydrate; .5g Dietary Fiber; 6g Net Carbs
This is a strawberry version of my Raspberry Fool recipe and it's just as yummy. Because frozen strawberries come in a larger bag than raspberries, you'll get more servings than with the raspberry version. Click the photo to see a close-up.