Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

FRUIT SORBET




Source of Recipe


A friend


List of Ingredients




2/3 cup (150 ml) water
2/3 cup (150 ml) Splenda Granular
4 teaspoons (20 ml) lemon juice
1 medium honeydew melon, cantaloupe or pineapple

Recipe



1. In small saucepan, combine water, Splenda and lemon juice, Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes.

2. Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth. (There should be 2 1/2 - 3 cups (625 - 750 ml) puree). Add Splenda mixture, process until blended. Pour into 8 x 8 x 2 inch (20 x 20 x 5 cm) metal pan. Freeze at least 4 hours or overnight. Cover pan for longer storage.

3. Let stand at room temperature about 15 minutes to soften slightly before serving. Scoop into dessert dishes.

Makes 8 servings

Raspberry Sorbet:Use 4 cups ( 1 L) 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.


Honeydew:

Calories: 65
Protein: 0.7 g
Fat: 0.2 g
Carbohydrates: 17 g

Cantaloupe:

Calories: 32
Protein: 0.6 g
Fat: 0.2 g
Carbohydrates: 7.8 g

Raspberry:

Calories: 31
Protein: 0.4 g
Fat: 0.3 g
Carbohydrates: 7.6 g