Splenda Fruit Sorbet

Method

• 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 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 8x8x2 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.