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Receta Splenda Fruit Sorbet
by Global Cookbook

Splenda Fruit Sorbet
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  Raciónes: 8

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

  1. In small saucepan, combine water, splenda and lemon juice. Bring to boil. Boil 1 minute. Cold to room temperature, about 15 min.
  2. 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.
  3. Makes about 8 servings.
  4. RASPBERRY SORBET: Use 4 c. fresh or possibly frzn raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above.
  5. NOTE: If you have an ice cream maker, follow manufacturer's directions.