Splenda fruit sorbet
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Splenda fruit sorbet
  Fruit    Sorbet    Diabetic    Frozen  
Last updated 6/12/2012 12:54:42 AM. Recipe ID 16672. Report a problem with this recipe.
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      Title: Splenda fruit sorbet
 Categories: Diabetic, Frozen, Fruits
      Yield: 8 Sweet ones
    2/3 c  Water;
    2/3 c  Splenda granular;
      4 ts Lemon juice;
      1 md Honeydew melon;
      1 md Cantaloupe;
      1 md Pineapple;
  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
  Origin: Splenda Summer Recipe Booklet. Shared 

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Recipe ID 16672 (Apr 03, 2005)

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