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Cantelope Sorbet Splenda Measurements
Cole Slaw Sugar Free Blueberry Pie


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