Ingredients:
12 ounces frozen strawberries, thawed and drained
1/4 cup Splenda granular or 1/2 teaspoon liquid Splenda sugar substitute
1/2 cup butter, softened
1/4 cup Splenda granular or 1/2 teaspoon liquid Splenda sugar substitute
2 eggs
1/2 cup almond flour
1 teaspoon vanilla
1 pinch salt, optional, if using unsalted butter
1 cup heavy cream, whipped, sweetened, if desired
Directions:
Mix the fruit with the Splenda.
Place the fruit in a greased 6×8″ baking dish or equivalent shallow baking pan (a 9×5″ loaf pan or a 9-inch metal pie plate would be about the right size).
In medium bowl, beat butter and Splenda with a fork until creamy.
Beat in eggs with fork until blended (it will look curdled).
Mix in the almond flour and vanilla with fork.
Dollop by large spoonfuls over fruit; it will spread while baking so don’t be too fussy.
Bake at 375 F for 30 minutes or so, until topping is golden brown (it should be quite brown for the best flavor).
Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.