From member ........ I found this in Bon Appetit (May 1997) and it's delicious!
- 2/3 cup pourable Splenda
- ½ cup water
- 3 cups peeled, seeded cantaloupe, cut in 1" pieces (about 1/2 a cantaloupe)
Combine Splenda and water in medium saucepan. Stir over medium heat until Splenda dissolves. Bring to a boil. Transfer to 11x7x2" glass dish and chill until cold, about 2 hours.
Meanwhile, puree cantaloupe in blender until smooth. Add to Splenda syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Transfer mixture to a large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. Sorbet can be prepared 3 days in advance. Cover and keep frozen.
Compatible with Body Type:
Breakfast B-C-E
Morning Snack B
Lunch
Afternoon Snack A
Dinner
PM Snack A-C
This Recipe Contains: Fruit B
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