Easy Microwavable Low-Cal Strawberry Preserves

Remove the stems from the strawberries and pat them gently dry with a soft cloth.
Make a 1 cm deep crisscross cut in the part where the stem was.
Put the strawberries in a deep heatproof container, add the sweetener, lemon juice and liqueur, and mix lightly.
Cover with plastic wrap and microwave for 3 minutes at 500 W. Take the plastic off, and microwave for an additional 2 minutes.
Leave to cool.
*Remove the hulls from the strawberries and weigh out 200 g, which is about 1 packet.
If you figure this will serve 4, the calories per serving are about 28 kcal.
*The PAL sweet package says that it's as sweet as 3 times the volume of sugar, but in this recipe you can just use the same amount of either.
Folic acid is a type of vitamin B, and 100 g of fresh strawberries contain about 90g of folic acid.
Cook them for a short time in the microwave to minimize any nutritional loss.
It's said that you should try to consume 480g (240g more than your usual intake) of folic acid when you're pregnant, and 340g when you are breast feeding (according to official Japanese government nutritional guidelines).
I've heard a theory that it's best to limit your use of low calorie artificial sweeteners when you are pregnant.
I don't think you need to worry unless you are eating a big quantity of it, but if you are concerned please use another type of sweetener.
I made it into a tofu pudding.
Try this on French toast.