Sugarfree Blueberry Sorbet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups fresh or frozen blueberries1 cup Splenda Granular2/3 cup water2 tablespoons lemon juice
In a saucepan, bring Splenda and water to a boil. Let boil for about 30 seconds, remove from heat.
Put blueberries, and lemon juice in a blender; blend until smooth.
Combine with the water and Splenda mixture.
Refrigerate to chill thoroughly.
Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet.
Alternately, pour the mixture into ice-cube trays and freeze, then blend in a blender or food processor until smooth.
Makes about 2 1/2 to 3 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Put blueberries, and lemon juice in a blender; blend until smooth.
Combine with the water and Splenda mixture.
Refrigerate to chill thoroughly.
Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet.
Alternately, pour the mixture into ice-cube trays and freeze, then blend in a blender or food processor until smooth.
Makes about 2 1/2 to 3 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 54.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.8 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.6 g
- Protein: 0.7 g
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