SPLENDA
Baked Cranberries Buffet Kumquat Marmalade
Baked Cranberries Kumquat Orange
Banana Sorbet Limoncello
Blueberry Sorbet Mint Apple Jelly
Candied Carrots Sugar Free Mint Sauce
Cantelope Sorbet Splenda Measurements
Cole Slaw Sugar Free Blueberry Pie


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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Food Protection Manager Certification Examination Exp. 9/14/2015