Source: dLife

Vanilla ice cream topped with a warm lemon, kirsch, and strawberry sauce.

Servings

1 tbsp fresh lemon juice
1 tbsp cold water
1.5 tbsp brandy (or Kirsch)
8 oz fresh large strawberries , cut in half
1 tsp sugar
1 cup light vanilla ice cream, no sugar added (or frozen yogurt)

1 Pour the lemon juice, water, and 1 tablespoon of kirsch (or brandy) into a skillet and place over medium heat.
2 Increase the heat to medium-high, mix in the strawberries, and bring to a boil. Boil until almost all of the liquid has evaporated. Add the sugar and the 1/2 tablespoon of kirsch (or brandy). Cook for about 30 seconds.
3 Divide the ice cream into 2 bowls and spoon the strawberry sauce over each.

Try with 1 teaspoon splenda.