Place strawberries in food processor bowl. Cover; process 20 seconds or until completely pureed. Press through fine mesh strainer to remove seeds. In 1 1/2-quart saucepan, mix strawberry puree, pomegranate juice and cornstarch until well blended. Cook over medium low heat, stirring constantly with wire whisk, until mixture boils and thickens. Cook 1 minute, stirring constantly with wire whisk. Spoon into medium bowl. Refrigerate 1 hour or until completely cooled. In food processor bowl, place cream cheese. Cover; process until smooth and creamy. Add strawberry puree and Monk Fruit In The Raw. Cover; process until blended. Return to bowl; cover and refrigerate 1 to 2 hours or until well chilled and mixture mounds when stirred. Whip cream until stiff peaks form. Fold about 2/3 of the whipped cream into strawberry mixture until blended. Spoon into dessert dishes. Refrigerate until serving time. When ready to serve, top each serving with dollop of remaining whipped cream and fresh strawberry half.
Monk Fruit In the Raw Bakers Bag/ Prep Time: 20 minutes/ Chill Time: 2 hours/ Makes 6 servings