Title: Splenda Fruit Sorbet
Categories: Diabetic Frozen Fruit
Yield: 8 Sweet ones

2/3	c	Water;
2/3	c	Splenda granular;
4	ts	Lemon juice;
1	md	Honeydew melon; =OR=-
1	md	Cantaloupe; =OR=-
1	md	Pineapple;

In small saucepan, combine water, splenda and lemon juice. Bring to boil. Boil 1 minute. Cool to room temperature, about 15 minutes. Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth. Making about 2-1/2 to 3 cups of puree. Add the splenda mixture, and process until blended. Pour into 8x8x2 inch metal pan. Freeze at heast 4 hours, or overnight. Cover pan for longer storage. Let stand at room temperature for about 15 minutes to soften slightly before serving. Scoop into dessert dishes. Makes about 8 servings.

RASPBERRY SORBET: Use 4 cups fresh or frozen raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above.

NOTE: If you have an ice cream maker, follow manufacturer's directions.

Origin: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94.

previous

next