• 8servings

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Nutrition Info . . .

VitaminsA, C

Ingredients Jump to Instructions ↓

  1. 2/3 c Water; -

  2. 2/3 c Splenda granular; 

  3. 1 md Cantaloupe;

  4. 4 ts Lemon juice; -

  5. 1 md Honeydew melon; 

  6. 1 md Pineapple;

Instructions Jump to Ingredients ↑

  1. In small saucepan, combine water, splenda and lemon juice. Bring to boil.

  2. 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 8×8x2 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.

  3. RASPBERRY SORBET: Use 4 cups fresh or frozen raspberries. Puree as above.

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

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

  6. Origin: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94. —–


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