For panna cotta, in a heatproof 2-cup glass measure, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Scrape vanilla beans from the pod into the measuring cup; add the pod. Place in a saucepan of simmering water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in half-and-half and the 2 teaspoons sugar; stir until sugar is dissolved. Let stand at room temperature for 30 minutes. Remove vanilla bean pod and stir mixture. Pour into two 6-ounce martini or champagne glasses or 6-ounce custard cups. Cover and chill for at least 8 hours or until firm.
About 1 hour before serving, in a small bowl, combine vinegar and the 1 teaspoon sugar. Add halved strawberries, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
To serve, spoon strawberries over panna cotta in glasses. If desired, top each dessert with a whole strawberry.
Choose from Splenda Granular, Equal Spoonful or packets or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons or 1 teaspoon sugar.
PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 105 cal., 17 g carb.
Exchanges: 1/2 other carb.
Carb Choices: 1
If using vanilla, add it with the half-and-half and omit the standing time.