Ingredients

• 8 strawberries (about 1 pint), stemmed and quartered
• 1 packet sugar substitute (recommended: Splenda)
• 1 teaspoon dark balsamic vinegar
• 6 tablespoons part-skim ricotta cheese

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Instructions

1. Toss the strawberries with the sugar substitute and vinegar in a small bowl. Set aside at room temperature until strawberries are "saucy", at least 1 and up to 3 hours.
2. Spoon the ricotta into 2 bowls. Add the strawberries and drizzle their juices on top. Serve.