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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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.
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