Raspberry Sorbet with Splenda

[cruelshoes]

My FIL turns 70 this weekend, and he is diabetic. We brought this to his party. We have 2 with CD, 1 with lactose intollerance, 2 diabetics and 2 vegans in the family. It was nice to have something that we could all enjoy together. Splenda is supposed to measure out just like sugar, so you could probably do it with sugar too.

2/3 c Water
2/3 c Splenda granular
4 ts Lemon juice
4 cups fresh or frozen raspberries.

Puree berries. Press through sieve to remove seeds. You should end up with 2.5 - 3 cups berry pulp. In small saucepan, combine water, splenda and lemon juice. Bring to boil. Boil 1 minute. Cool to room temperature, about 15 minutes. Add splenda mixture to fruit and mix well to combine. Pour into 8x8x2 inch metal pan. Freeze at heast 4 hours, or overnight. Let stand at room temperature for about 15 minutes to soften slightly before serving. Scoop into dessert dishes. Makes about 8 servings.
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-Colleen

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