Another incredibly busy week - just a little more than a week and this tax season will be put to rest - well, except for all the extensions to be done this summer, lol. I will be back to more regular blogging very soon.Until then, I made this recipe last weekend and found it to be WONDERFUL!! It would be perfect for an Easter dessert or dessert anytime for that matter.
Strawberry Cups
(Printable Version)
1 cup water
1 pkg (4-serving size) sugar-free lemon gelatin
10 ounces frozen unsweetened strawberries, partly thawed
1 cup heavy cream
1/2 tsp vanilla extract
1 tsp Splenda
Bring water to a boil. Put gelatin and boiling water in a blender and whirl for 10 to 15 seconds to dissolve the gelatin. Add the strawberries, and whirl again, just long enough to blend 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 run the blender just long enough to mix all in (10 to 15 seconds). Pour into 5-6 pretty little dessert cups and chill. Whip the remaining 1/4 cup of cream with the vanilla and a tsp of Splenda to garnish.
Yield: About 5 servings, each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 3 grams of protein.
