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


CANTELOPE SORBET

Yield: 4 small servings

2 pound cantaloupe (approximately)
1 tablespoon orange juice
3 individual packets Splenda® sweetener
1/8 teaspoon cinnamon
1/8 teaspoon almond extract
1/3 cup fat-free cream cheese

1. Cut the pulp from the cantaloupe into small pieces. Combine with the orange juice, Splenda, cinnamon, and almond extract in a saucepan. Bring to a slow boil. Mash with a potato masher to extract the juices.
2. Reduce heat to simmer. Cover the pan. Cook 5 minutes. Turn off heat. Allow the mixture to cool to room temperature.
3. Stir the cream cheese in a bowl until very smooth. Slowly stir in the melon mixture.
4. Divide among 4 one-half cups (saved store-bought individual pudding and gelatin cups), and freeze, tightly covered with plastic wrap.
5. Un-mold on small dessert plates. Surround with thin slices of fresh cantaloupe and top with mint leaves to serve.

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