Preheat grill to high. Prepare mock ice cream as directed. In a bowl, coat strawberries with the balsamic vinegar and sugar substitute. Place strawberries on the hot grill to mark, only about 1 or 2 minutes. Remove from heat and serve a couple grilled berries in the Champagne glass with the "mock" vanilla ice cream. Cook's Note: Garnish with low carb whipped cream, toasted almonds, a strawberry fan, and a sprig of fresh mint, if desired.
With an electric mixer on high, whip the heavy cream in a bowl just until frothy. Add in the sugar substitute, vanilla, and ricotta cheese, and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Using a 3-ounce ice cream scoop, place one scoop in each Champagne glass. Freeze to make "faux" ice cream, or serve refrigerated as a parfait.
Recipe courtesy of George Stella