Strawberry Shortcake Filling
Serves 8

Ingredients
2 pints fresh strawberries
½ cup Splenda
1 cup water
1 Tbl Thick n Thin Not Sugar

Directions

1. Make a low carb simple syrup
   1. In a small saucepan, dissolve ½ cup Splenda in the water.
   2. Add the Not Sugar, sprinkling in and whisking to avoid lumps.
   3. In a small bowl, mash 2 or 3 of the ripest strawberries and add to the syrup.
   4. Heat gently for a few minutes and set aside to thicken slightly.
2. Wash, stem, and quarter the strawberries and place into a bowl.
3. Pour the syrup over the berries, cover, and refrigerate 2-3 hours or overnight.

Notes: Strawberries at 3.3 grams ECC per ½ cup contribute 26.4 total grams from the berries. Splenda figured at 3 grams per tablespoon for 6 grams total. Thick n Thin Not Sugar is all fiber, so 0 ECC. Total for recipe is 32.4. Per serving 4 grams.