Berry Burst Sorbet


  • 1 cup SPLENDA(R) Granular
  • 1 cup water
  • 1 1/2 cups frozen blueberries, thawed
  • 1 1/2 cups frozen blackberries, thawed
  • 1/2 cup frozen raspberries, thawed
  • 1/2 cup heavy cream (optional)


  1. In a large measuring cup, dissolve Splenda in water.
  2. In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
  3. Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.

Source :

Berry Burst Sorbet

Chocolate Chip Cookies for Special Diets

Sugar Free Blueberry Coffee Cake