Strawberry Syllabub

(SERVES 4)

• 225 g/8 oz ripe strawberries
• 5 ml/1 tsp artificial sweetener granules
• 10 ml/2 tsp lemon juice
• 100 ml/3 ½ fl oz/ 6 ½ tbsp dry white wine
• 200 ml/7 fl oz/scant 1 cup low-fat double (heavy) cream

Puree the fruit in a blender or food processor with the sweetener. Put the lemon juice, wine and cream in a bowl and whip until softly peaking. Fold in strawberry puree and spoon into four goblets. Chill for at least 2 hours, when the mixture will have separated into two delicious layers.