This Splenda Fruit Sorbet is a light, refreshing dessert perfect for warm days or as a palate cleanser after a heavy meal. By blending sweet cantaloupe, crisp honeydew, and tropical pineapple, you get a vibrant medley of flavors that feels indulgent without the sugar spike. The addition of lemon juice brightens the fruit notes, while Splenda provides the necessary sweetness to balance the acidity. This recipe is naturally vegan and diabetic-friendly, making it an inclusive option for guests with various dietary needs. It requires no special equipment beyond a blender and a freezer, allowing you to enjoy a creamy, icy texture with minimal effort. Serve it scooped into chilled bowls or as a topping for fruit plates.
Splenda Fruit Sorbet
Description
This Splenda Fruit Sorbet is a light, refreshing dessert perfect for warm days or as a palate cleanser after a heavy meal. By blending sweet cantaloupe, crisp honeydew, and tropical pineapple, you get a vibrant medley of flavors that feels indulgent without the sugar spike. The addition of lemon juice brightens the fruit notes, while Splenda provides the necessary sweetness to balance the acidity. This recipe is naturally vegan and diabetic-friendly, making it an inclusive option for guests with various dietary needs. It requires no special equipment beyond a blender and a freezer, allowing you to enjoy a creamy, icy texture with minimal effort. Serve it scooped into chilled bowls or as a topping for fruit plates.Ingredients
Directions
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In a small saucepan, combine water, Splenda, and lemon juice.
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Bring the mixture to a boil over medium heat.
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Boil for 1 minute to dissolve the sweetener, then remove from heat.
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Allow the syrup to cool to room temperature, about 15 minutes.
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Peel and remove seeds from the cantaloupe, honeydew, and pineapple.
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Cut the fruit into chunks and place them in a food processor or blender.
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Puree the fruit until completely smooth, yielding about 2-1/2 to 3 cups of puree.
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Pour the cooled Splenda mixture into the fruit puree and blend until well combined.
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Transfer the mixture into an 8x8x2 inch metal pan.
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Freeze for at least 4 hours, or preferably overnight, until firm.
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Let the sorbet stand at room temperature for 15 minutes to soften slightly.
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Scoop into dessert dishes and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 77.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 20.9g7%
- Dietary Fiber 0.0g0%
- Sugars 20.6g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover the pan tightly with plastic wrap or foil before freezing to prevent freezer burn. For longer storage, transfer the frozen sorbet to an airtight container.
Raspberry Variation: To make Raspberry Sorbet, use 4 cups of fresh or frozen raspberries instead of the melon and pineapple. Puree as directed, then press through a fine-mesh sieve to remove seeds before mixing with the Splenda syrup.
Ice Cream Maker: If you have an ice cream maker, you can churning the mixture according to the manufacturer's directions for a creamier texture.
Serving Tip: If the sorbet is too hard to scoop, let it sit out for a few extra minutes. You can also run your ice cream scoop under hot water and dry it before scooping.
