Download this recipe.
2 cups strawberries unsweetened whole, or sliced peaches
1/3 cup heavy cream
2 tablespoons splenda
1/2 teaspoon vanilla extract
1. Spread fruit in a single layer in a 13 x 9 x 2-inch baking pan. Cover and freeze at least 2 hours.
2. In a food processor bowl fitted with the metal blade, place heavy cream, splenda and vanilla. Cover and process for a few seconds or until blended. At high speed, gradually add pieces of fruit through feed tube and process until fruit is crushed and mixture is smooth, scraping sides of bowl occasionally. Serve immediately or place in a medium bowl in the freezer for 30 to 45 minutes; stir and serve.
3. Leftover sorbet can be covered with foil and frozen. Remove from freezer 20 to 30 minutes before serving; stir to break up pieces.
Note: Slightly overripe fresh fruit can be used.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
