Save your plastic containers from store-bought puddings and gelatin to fill with these “just a bite’ of homemade sorbets. These recipes were developed for a guest following a low carb, sugar-free diet.
BANANA SORBET WITH SPLENDA®
Yield: 6
3 ripe bananas
1/2 teaspoon bottled lemon juice
1 packet Splenda® sweetener
2 extra large egg whites, beaten thick with
1/8 teaspoon cr. of tartar
| 1. |
Purée the bananas with the lemon juice and Splenda in a small food processor or blender |
| 2. |
Beat the egg whites with the cr. of tartar until very thick. |
| 3. |
Fold the puréed bananas into the beaten whites. |
| 4. |
Divide into 6 small ramekins and freeze, tightly covered. |
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