Place strawberries, preserves and sucralose in food processor fitted with steel blade.
Process until smooth.
Transfer mixture to bowl.
Set aside.
Combine vinegar with 1/4 cup water in small saucepan.
Sprinkle in gelatin and let stand until softened.
Stir in remaining 1/2 cup water and honey.
Cook and stir over medium heat until gelatin dissolves.
Whisk gelatin mixture into berry mixture in bowl.
Refrigerate, covered, until mixture is soupy, but not set.
Meanwhile, combine liquid egg whites and cream of tartar in bowl.
When berry-gelatin mixture is soupy, whip egg whites until soft peaks form.
Gently fold egg whites, 1/3 at a time, into chilled berry mixture until mixture is uniform in color.
Pour mousse into prechilled 2-quart mold, such as nonstick Bundt pan.
Refrigerate covered for at least 8 hours or overnight.