Splenda Fruit Sorbetdiabetic, frozen, fruits 2/3 cup water 2/3 cup splenda granular 4 teaspoon lemon juice 1 medium honeydew melon; =or=- 1 medium cantaloupe; =or=- 1 medium 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. |
