Diet Splenda Fruit Sorbet Recipe

The Recipe Instructions

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

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 manufacturer's directions.

Origin: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94.

Servings: 8

Diet Splenda Fruit Sorbet Recipe brought to you by Diet Recipes To-Go

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"A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
"Walter Savage Landor"

"A diet is the penalty we pay for exceeding the feed limit."

"Reality check: you can never, ever, use weight loss to solve problems that are not related to your weight. At your goal weight or not, you still have to live with yourself and deal with your problems. You will still have the same husband, the same job, the same kids, and the same life. Losing weight is not a cure for life"
Phillip C. McGraw

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