Splenda fruit sorbet
8 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Water; |
| ⅔ | cup | Splenda granular; |
| 4 | teaspoons | Lemon juice; |
| 1 | medium | Honeydew melon; =OR=- |
| 1 | medium | Cantaloupe; =OR=- |
| 1 | medium | Pineapple; |
Directions
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 2-½ 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.