Wednesday, September 10, 2008
A sucker for sorbet, a great Splenda recipe
While raiding the frozen section of my local health food store the other day, I came across a "blood orange" sorbet. WOW! I think I inhaled about half the pint in one sitting. And it was worth every last calorie...which fortunately was a pretty low figure at the end of the day. Gotta love those low-fat tasty treats! The one downfall? There was a bit of sugar loaded into each scrumptious bite. Perhaps needless to say, I quickly hit the 'net to see what sugar-free sorbet recipes were out there. After all, there are still a few dog days left of summer. What better way to cool off than with a frozen, low-fat treat?
Enjoy these Splenda recipes!
4 cups fresh or frozen blueberries
2/3 cup Splenda
2/3 cup water
2 tablespoons lemon juice
1. Clean and sort berries.
2. In a saucepan, bring Splenda™ and water to a boil. Let boil for about 30 seconds. Put blueberries, and lemon juice in a blender; blend until smooth. Put the mixture through a fine sieve then combine with the water and Splenda mixture. Refrigerate to chill thoroughly.
3. Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet.
Fresh Mango Sorbet
2 mangos - peeled, seeded, and cubed
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 cup cream
1 cup ice
1. Place cubed mangos, SPLENDA® Granulated Sweetener, cream, and ice into a blender; puree until smooth.
2. Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.
More Splenda recipes.