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Ingredientes
- 2/3 c. Water,
- 2/3 c. Splenda granular,
- 4 tsp Lemon juice,
- 1 med Honeydew melon,
- 1 med Cantaloupe,
- 1 med Pineapple,
Direcciones
- In small saucepan, combine water, splenda and lemon juice. Bring to boil. Boil 1 minute. Cold to room temperature, about 15 min.
- Remove rind and seeds from fruit. Place fruit in food processor or possibly blender and puree till smooth. Making about 2-1/2 to 3 c. of puree. Add in the splenda mix, and process till blended. Pour into 8x8x2 inch metal pan. Freeze at heast 4 hrs, or possibly overnight. Cover pan for longer storage. Let stand at room temperature for about 15 min to soften slightly before serving. Scoop into dessert dishes.
- Makes about 8 servings.
- RASPBERRY SORBET: Use 4 c. fresh or possibly frzn 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 8 servings | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 174mg | 5% |
| Total Carbs 6.63g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.89g | 4% |
| Protein 0.5g | 1% |
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