Serves: 4
Total Calories: 131
1. Place heavy cream, splenda and vanilla in a blender container. Cover and blend until blended. Add half of the strawberries and blend until smooth, stopping as needed to scrape sides. Add remaining strawberries and banana. Cover and blend until smooth, stopping as needed to scrape sides.
2. Serve immediately or cover and freeze up to 4 days.
* Amount of sugar needed will depend on sweetness of strawberries and banana.
This Strawberry-Banana Sorbet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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