Splenda Fruit Sorbet Recipe
Yield: 8 sweet onesRecipe by luhu.jp
Ingredients:
2/3 cup: Water,
-=OR=-,
2/3 cup: Splenda granular,
1 medium: Cantaloupe,
4 tsp: Lemon juice,
-=OR=-,
1 medium: Honeydew melon,
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 2-1/2 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 manufacturers directions.
Origin: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94.
Source from luhu.jp
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 manufacturers directions.
Origin: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94.
Source from luhu.jp