Splenda Fruit Sorbet Recipe
pstrong Yield: 8 servings /strong/p
h3Ingredients: /h3
ul
li2/3 cup water/lil
li2/3 cup splenda granular/li
li4 tsp lemon juice/li
li1 medium honeydew melon, or 1 medium cantaloupe, or 1 medium pineapple/li
/ul
h3Preparation: /h3
ol
liIn small saucepan, combine water, splenda and lemon juice. Bring to boil./li
liBoil 1 minute./li
li Cool to room temperature, about 15 minutes. /li
liRemove rind and seeds from fruit. /li
liPlace fruit in food processor or blender and puree until smooth. Making about 2-1/2 to 3 cups of puree. /li
li Add the splenda mixture, and process until blended./li
li Pour into 8x8x2 inch metal pan. Freeze at least 4 hours, or overnight. Cover pan for longer storage./li
li Let stand at room temperature for about 15 minutes to soften slightly before serving. /li
li To serve, scoop into dessert dishes./li
/ol
pciteSource: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94. /cite /p
pPhoto by a href="https://flic.kr/p/aPAab"Stu Spivack/a/p
pRecipe reviewed by a href="http://www.informationaboutdiabetes.com/users/kimberly-tessmer"Dietitian Kimberly A. Tessmer, RD LD/a/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/content/main/about-contact"contact us/a and we will review your suggestions./p
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