• 2 eggs
• ½ cup Splenda
• ½ cup sugar
• ½ cup oil
• ½ of package (3-ounce) sugar-free strawberry gelatin
• 1 cup fresh (or frozen, thawed) strawberries, mashed
• ¼ cup finely chopped nuts
• 1½ cup flour
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon

1. Preheat oven to 350°.
2. Beat eggs; add sugars and oil and beat until light and fluffy.
3. Stir in dry gelatin, strawberries, and nuts; mix well.
4. Add flour, soda, and cinnamon; mix just until blended.
5. Bake at 350°F in greased 8½ x 4½ inch loaf pan for 50 minutes or until toothpick inserted in center comes out clean.
6. Cool for 10 minutes before taking out of pan.

Note: Best when made a day ahead. Freezes well.

From Flavors of Fiesta by University of Illinois Extension