Strawberry Fool

• 1 quart ripe strawberry, rinsed and hulled, 6 reserved for presentation
• 14 cup smucker's light sugar-free strawberry jam
• 2 tablespoons Splenda granular
• 1 pinch of freshly grated nutmeg
• 12 teaspoon vanilla extract
• 1 cup heavy cream

1. Coarsely chop half of the berries and place in a small saucepan with the preserves and Spenda.
2. Heat over medium-high heat until the berries begin to release juice and the preserves have dissolved, about 2 minutes.
3. Transfer to a large bowl; stir in the nutmeg and vanilla, and chill.
4. Slice the remaining strawberries and set aside.
5. When ready to serve, whip the cream to stiff peaks.
6. Stir the sliced strawberries into the cooled strawberry mixture and gently fold in the whipped cream, half at a time.
7. Spoon into serving dishes and garnish with the reserved whole berries.

strawberry, strawberry jam, splenda, nutmeg, vanilla, heavy cream

Taken from www.food.com/recipe/strawberry-fool-330836 (may not work)