Serves: 5
Total Calories: 72
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.
This Summer Sorbet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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