Splenda Fruit Sorbet
Ingredients
2/3 C. water
2/3 C. Splenda granular
4 tsp. lemon juice
1 medium honeydew melon, or 1 medium cantaloupe, or 1 medium pineapple
Cooking Instructions
In small saucepan, combine water, Splenda and lemon juice. Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes. Remove rind and seeds from fruit; place in food processor or blender; puree until smooth, making about 2-1/2 to 3 C. of puree. Add Splenda mixture; process until blended. Pour into 8 by 8 by 2 inch metal pan. Freeze at least 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)