Linda wrote:

> I have never looked in on your group before but would really appreciate it
> if anyone has a diabetic ice cream recipe. My husband has type 2 diabetes
> and would love to have some again.
> Thanks.

I recently bought a home ice cream maker and started experimenting with
Splenda based mixtures.

The one that worked out best was a simple blueberry sorbet, made thuswise:

Take three pint baskets of fresh blueberries, cleaned. Put in to a saucepan
with one cup water and one cup Splenda and place over medium heat until it
comes to a boil. Reduce heat and simmer about 15 minutes, stirring
occasionally, until the berries are very soft. Remove from heat and crush the
remaining berries, either with a "mashed potato masher" or the back of a large
spoon (or leave the remaining berries whole if you like.) Chill in the
refrigerator for several hours or overnight. Place in your maker and follow
the manufacturer's instructions. "Ripen" in the freezer for an hour or two
before eating.

The resulting sorbet is surprisingly "fluffy", almost like freshly fallen
blueberry snow :-) Raspberries are delightful too, although I recommend
straining out the seeds before chilling. Strawberries didn't work so well;
there were too many big chuck that ended up freezing solid, leaving a rocklike
mass. Next summer when I try again, I'll try running the strawberry syrup
through a food mill before chilling. I never got to try lemon ice, but I am
*very* anxious to try. Fluffy frozen lemonade on a hot summer day... mmmmmmmm!

Sorbets made with sugar never freeze quite solid; the sugar greatly lowers the
freezing point. Such does not seem to be the case with Splenda, so be careful.
It is very easy to end up with a Splenda sweetened ice cube.
--
Gregory Gadow

http://www.serv.net/~techbear