Strawberry Cups

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.