Strawberry Shooters


  1. 3/4 cup Splenda
  2. 3/4 cup Cornstarch
  3. 1 Lemon Zest
  4. 4 cups Soy Milk
  5. 1 teaspoon Cinnamon
  6. Frozen Strawberries
  7. Fresh Strawberries sliced
  8. ½ cup of Splenda
  9. 1 Tablespoon lemon juice
  10. Almond Slices


  1. In a medium saucepan, combine the sugar or Splenda, cornstarch and lemon zest.
  2. Add the Soy Milk, little by little, stirring constantly to break up any small lumps that form.
  3. When the mixture is completely c o m b i n e d , place over medium heat and continue stirring until everything dissolves and the cream looks smooth.
  4. It will begin to come easily away from the sides of the pan.
  5. Pour into a bowl and chill until slightly set about 15 minutes
  6. In a pot put the frozen strawberries, lemon juice and Splenda and mix together
  7. Heat until a stew forms
  8. Remove from heat
  9. Add fresh strawberries and mix
  10. Place almonds in a dry saucepan and heat until toasted on medium heat
  11. Alternate layers of pudding and strawberries in a parfait glass
  12. Top with toasted almonds