Strawberry Cups

- 1 package (4-serving size) sugar-free lemon gelatin
- 1 cup boiling water
- 10-12 ounces frozen unsweetened strawberries, partly thawed
- 8 ounces heavy cream

Put gelatin and water in a blender, and whirl for 10-15 seconds to dissolve the gelatin. Add strawberries, and whirl again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes -- just until the mixture is starting to thicken a bit. Add 3/4 cup heavy cream, and run blender just long enough to mix it all in -- about 10 to 15 seconds. Pour into 5 or 6 pretty little desert cups and chill. Whip the remaining 1/4 cup cream with vanilla, and a quarter packet of artificial sweetener if desired, to garnish.