I've always been keen on frozen deserts, especially during the warm weather.
Wondered if anyone had had any success making lower carb desserts using an ice cream maker and sugar substitutes such as canderel or splenda?
I'm particularly thinking of my favorite, lemon sorbet, I appreciate that I'll still have some "natural" carbs from the lemons, or other fruit used but I'm willing to accept them if the taste is right
Mat
Wondered if anyone had had any success making lower carb desserts using an ice cream maker and sugar substitutes such as canderel or splenda?
I'm particularly thinking of my favorite, lemon sorbet, I appreciate that I'll still have some "natural" carbs from the lemons, or other fruit used but I'm willing to accept them if the taste is right
Mat
