Strawberry Bombs

Prepare the Strawberries: In a medium bowl, toss the diced strawberries with the powdered sugar substitute and vanilla extract. Set aside to macerate for about 10 minutes, allowing the strawberries to release their juices.
Prepare the Gelatin: While the strawberries are macerating, sprinkle the gelatin powder over 1/4 cup of cold water in a small saucepan. Let it sit for 2-3 minutes to soften. Then, heat the saucepan over low heat, stirring constantly until the gelatin dissolves completely. Remove from heat and let it cool slightly.
Combine Ingredients: In a large mixing bowl, whisk together the Greek yogurt and light whipped topping until smooth. Gradually add the cooled gelatin mixture, stirring continuously to incorporate.
Incorporate Strawberries: Gently fold the macerated strawberries into the yogurt mixture until evenly combined.
Prepare Molds: Lightly grease a silicone mold or small muffin tin with non-stick cooking spray. Alternatively, you can line the muffin tin with paper liners for easier removal.
Fill the Molds: Spoon the strawberry yogurt mixture into the prepared molds, filling each one almost to the top. Smooth the tops with a spatula to create an even surface.
Chill: Place the filled molds in the refrigerator and let them chill for at least 3 hours, or until set.
Serve: Once set, carefully unmold the strawberry bombs from the molds. If using paper liners, gently peel them away. Garnish each bomb with a fresh mint leaf if desired.