2 env. (2 tbsp.) unflavored gelatin
1/2 c. water
3 c. skim milk
3 egg yolks
18 packets (18 grams) Equal Tabletop Sweetener, divided
1 tsp. vanilla extract
3 egg whites
2 c. fresh strawberries or frozen unsweetened strawberries, thawed

Put cold water in a medium saucepan and sprinkle gelatin over it. Let the gelatin stand 5 minutes. Stir over medium heat until gelatin dissolves. Add milk and cook just until mixture boils. Take off heat, transfer 1/2 cup of the hot milk mixture to a measuring cup and let it cool briefly. Gradually stir the 1/2 cup into the egg yolks. Return this to the remaining milk mixture. (The milk mixture cannot be too hot or eggs will begin to curdle and not blend smoothly.) Stir over medium-low heat until mixture coats a metal spoon. Take from heat and add 12 packets of Equal and vanilla. Cool until slightly thicker than unbeaten egg whites.

Beat egg whites in a large bowl until stiff peaks form. Fold egg whites into milk mixture until well blended. Pour into 5 cup mold. Cover and chill about 3 hours or until firm. Meanwhile, puree the strawberries in a food processor or blender with the remaining 6 packets of Equal to make a strawberry sauce. Top the unmolded dessert with this sauce. This Spanish Cream tastes and looks elegant - a Valentine special. Servings: 10.