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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)