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.

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