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Strawberry Cups




Source of Recipe


Dana Carpender


List of Ingredients




1 cup water
1 (4-serving size) package sugar-free lemon gelatin
10 ounces frozen unsweetened strawberries, partly thawed
1 cup heavy cream
1/2 teaspoon vanilla extract
1 teaspoon sugar substitute (recommended: Splenda)
6 fresh strawberries, optional, for garnish
6 mint leaves, optional, for garnish


Recipe



Bring the water to a boil in a small saucepan. Put the gelatin and
boiling water in a blender, and process for 10 to 15 seconds to dissolve
the gelatin. Add the
strawberries and process again, just long enough to blend in 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 process in the blender just long enough to mix it all
in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups
and chill in the refrigerator, at least 1 hour.
With an electric mixer or by hand, whip the remaining 1/4 cup of cream
with the vanilla and sugar substitute. Top each cup with a dollop if
whipped cream. If desired, cut a strawberry into a fan-shape, and place
on top with a mint leaf to garnish.