Ingredients

• 1 cup strawberries

• ¼ cup granulated sugar substitute, divided

• 2 tsp. fresh lemon juice, divided

• 3/4 cup fresh or frozen raspberries

• 1 cup heavy cream, whipped

• Whole berries for garnish

Directions

Put strawberries in a small saucepan. Add 1½ tablespoons of the granulated sugar substitute and 1½ teaspoons of the lemon juice. Cook on high just until the mixture starts to boil. Reduce heat to medium and stir frequently, mashing berries with a spatula, to keep from burning or sticking to the bottom of the pan. After about 15 minutes, most of the liquid should be cooked off. When you reach your desired consistency, let it cool and pour into a container to refrigerate.

To make raspberry sauce, combine raspberries, 1½ tablespoons of the sugar substitute and the remaining ½ teaspoon of lemon juice in a small sauce pan over high heat until it just starts to boil. Reduce heat to medium and continue cooking, stirring frequently until thickened to desired consistency, then allow to cool slightly. Press mixture through a fine strainer. This will take patience and about 20 minutes of mashing, but you will be rewarded with a rich, seedless sauce. Discard seeds.

For each fool: Put 2 tablespoons of cooked strawberries at the bottom of a cocktail glass. Whip the cream with the remaining tablespoon of sugar substitute. Put 2 tablespoons of whipped cream in each glass. Add 1 tablespoon of the seedless raspberry sauce. Top with more whipped cream. Garnish with whole berries.

Makes 4 servings

Each contains approximately 145 calories, 11 g fat, 41 mg cholesterol, 13 mg sodium, 8 g carbohydrate, 3 g dietary fiber, and 1 g protein.