Splenda Fruit Sorbet from Healthy Diabetic Recipes

Splenda Fruit Sorbet Recipe

Recipe Ingredients:

2/3 cup Water
2/3 cup Splenda granular
4 tsp Lemon juice
1 medium Honeydew melon, =OR=-
1 medium Cantaloupe, =OR=-
1 medium Pineapple

Recipe Instructions:

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.

Servings: 8

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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