Balsamic Strawberries w Cream Cheese Sauce

[barbogold]

Balsamic Strawberries with Cream Cheese Sauce
From: Dana Carpbender

2 pounds strawberries
1/4 cup Splenda
1/4 cup balsamic vinegar

For the sauce

4 ounces cream cheese -- softened
1/4 cup plain yogurt OR sour cream
2 teaspoons Splenda

Remove the green hulls from your strawberries, and halve them __ if you
have some really huge berries, quarter them. Place in a glass, plastic,
or stainless steel mixing bowl. Sprinkle the Splenda over the berries,
and toss to coat. Now sprinkle on the balsamic vinegar, and stir again.
Stash the bowl in the fridge for at least a few hours, and a whole day
would be fine. Stir them again whenever you open the fridge.

Using an electric mixer, beat the cream cheese, yogurt or sour cream,
and Splenda together until very smooth - you can do this in advance,
too, if you'd like, and refrigerate it till dinner.

Simply spoon the berries into pretty dessert dishes, and drizzle some of
the balsamic vinegar syrup in the bottom of the bowl over each serving.
Top each serving with a dollop of the cream cheese sauce, and serve.

8 servings, each with 89 Calories; 6g Fat; 2g Protein; 9g Carbohydrate;
3g Dietary Fiber, and a useable carb count of 6 grams.