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This is a good make-ahead company dessert and it’s a really beautiful color.
1 cup water
1 package (4 serving size) sugar free lemon gelatin
10 ounces frozen unsweetened strawberries, partly thawed
1 cup heavy cream
1/2 teaspoon vanilla extract
1 teaspoon Splenda if desired
1. Bring the water to a boil. Put the gelatin and boiling water in a blender and whirl for 1 to 15 seconds to dissolve the gelatin. Add the strawberries and whirl again, just long enough to blend in the berries.
2. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
3. Add 3/4 cup of the heavy cream and run the blender just long enough to mix it all in (10 to 15 seconds). Pour into 5 or 6 pretty little dessert cups and chilli. Whip the remaining 1/4 cup of cream with the vanilla and a teaspoon of Splenda (if using) 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.
Special note: Thanks to Dana Carpender, the author of 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love which you can purchase at Amazon.
...... omit your sugar intake from coffee or tea (better still just drink plain water) by drinking plain water or coffee/tea without sugar, this way you will omit the extra calories from sugar.
Just remember you won't be able to taste the sweetness from your coffee or tea or whatever sweet drinks you're having because the cake is sweet enough.