Ingredients

• 3 cups fresh strawberries
• 2 tablespoons balsamic vinegar
• 2 tablespoons Splenda^® No Calorie Sweetener, granular
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Wash strawberries with hulls (otherwise, water will seep into middle part causing strawberries to become soggy).
2. Take off hulls with paring knife.
3. Cut strawberries into halves.
4. Place strawberries in a bowl and drizzle with vinegar, and sprinkle with Splenda^®.
5. Stir gently to combine.
6. Cover and refrigerate for a few hours, preferably over night.
7. Just before serving grind pepper over strawberries.

Helpful hints

• Take strawberries out of refrigerator 10 minutes before serving to take away the chill.
• Can be served as a topping on angel food cake.
• If desired, use sugar or other tabletop sweeteners instead of Splenda^®.