BLUEBERRY SORBET
Yield:
3 cups fresh blueberries
1 teaspoon bottled lemon juice
1/4 cup water
2 packets Splenda®
2 extra large egg whites, beaten thick with 1/8 teaspoon cr. of tartar
| 1. |
Wash the berries and simmer 2 cups with the lemon juice and water, covered, over very low heat until soft. Stir in the Splenda. Cool to room temperature. |
| 2. |
Strain into a bowl, pushing the pulp through the strainer with the back of a spoon. You should have approximately 1 cup thick juice. |
| 3. |
Refrigerate until very cold. |
| 4. |
Remove the blueberry juice from the refrigerator and stir in the remaining cup of whole blueberries. |
| 5. |
Beat the egg whites with cr. of tartar until very thick. Fold the blueberry mixture into the whites. |
| 6. |
Divide into individual ramekins and freeze. |
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