- 1 tablespoon butter
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup granular sucrolose sweetener (such as Splenda®)
- 1 tablespoon balsamic vinegar
- 4 scoops low-fat vanilla ice cream
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.