• 1 tablespoon butter
  • 2 cups fresh strawberries, hulled and halved
  • ¼ cup granular sucrolose sweetener (such as Splenda®)
  • 1 tablespoon balsamic vinegar
  • 4 scoops low-fat vanilla ice cream
  • Directions

  • Step 1

    Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.


  • Step 2

    Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.

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