Light Strawberry Shortcakes

Strawberries were on sale at the grocery store, so this was our dessert last night.   I loved it.  It was fast and easy to prepare.  Jeremy said he wanted a cookie instead (eye roll).   But I thought it was delicious and as a bonus, very low-calorie for dessert.

Light Strawberry Shortcakes
Serves 2;  ~120 calories/serving

Ingredients:
2 dessert shortcake shells  
1 cup sliced fresh strawberries
1/2 tablespoon sugar or Splenda
1/2 tablespoon cornstarch
1/2 cup juice (I used Healthy Balance Apple-Cranberry)
1/2 teaspoon vanilla or almond extract
4 tablespoons fat-free whipped topping

Directions:
In a small saucepan, combine sweetener, cornstarch, and juice and whisk well.  Bring to a boil and stir constantly, about a minute or two, until mixture is thickened and bubbly.  Remove from the heat and stir in the extract.  Let cool and combine with strawberries.   Cover and chill for 30 minutes.

To serve, spoon strawberries over dessert shells and top each with 2 tablespoons of whipped topping.