Put strawberries in a small
saucepan. Add 1-1/2 tablespoons of the granulated sugar substitute and 1½ teaspoons
the lemon juice. Cook on high just until the mixture starts to boil. Reduce heat to
medium and stir frequently, mashing berries with a spatula, to keep from burning or
sticking to the bottom of the pan. After about 15 minutes, most of the liquid should
cooked off. When you reach your desired consistency, let it cool and pour into a
container to refrigerate.
To make raspberry sauce, combine
raspberries, 1-1/2 tablespoons of the sugar substitute and the remaining ½ teaspoon
lemon juice in a small sauce pan over high heat until it just starts to boil. Reduce
heat to medium and continue cooking, stirring frequently until thickened to desired
consistency, then allow to cool slightly. Press mixture through a fine strainer. This
will take patience and about 20 minutes of mashing, but you will be rewarded with
rich, seedless sauce. Discard seeds.
For each fool: Put 2 tablespoons of
cooked strawberries at the bottom of a cocktail glass. Whip the cream with the remaining
tablespoon of sugar substitute. Put 2 tablespoons of whipped cream in each glass.
tablespoon of the seedless raspberry sauce. Top with more whipped cream. Garnish with