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Fruit Sorbet

Prep Time :
Bake Time :
Makes :
8 servings
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This recipe is:
Ingredients

2/3 cup (160 mL) water

2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated

4 tsp (20 mL) lemon juice

1 medium honeydew melon, cantaloupe or pineapple

 
Raspberry Sorbet:

4 cups (1 L) fresh or frozen raspberries

Directions

In small saucepan, combine water, SPLENDA® Granulated 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 purée until smooth. (There should be 2 1/2 - 3 cups (625 - 750 mL) purée.) 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.

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

 
Raspberry Sorbet:

Purée as above. Press through sieve to remove seeds. Proceed as above.


Notes: If you have an ice cream maker, follow manufacturer’s directions.

Nutrition Information

Amount per Serving
 
Honeydew Sorbet:

Energy: 32 Cal

Protein: 0.6 g

Fat: 0.2 g

Carbohydrates: 7.8 g

 
Cantaloupe Sorbet:

Energy: 65 Cal

Protein: 0.7 g

Fat: 0.2 g

Carbohydrates: 17.0 g

 
Raspberry Sorbet:

Energy: 31 Cal

Protein: 0.4 g

Fat: 0.3 g

Carbohydrates: 7.6 g

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