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  Splenda fruit sorbet
 
Yield: 8 sweet ones
 
2/3 c Water; -=OR=-      2/3 c Splenda granular; 1 md Cantaloupe;
4 ts Lemon juice; -=OR=-      1 md Honeydew melon; 1 md Pineapple;
 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. RASPBERRY SORBET: Use 4 cups fresh or frozen raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above. NOTE: If you have an ice cream maker follow manufacturer's directions. Origin: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens Aug/94.

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