The Summer 2007 issue of Diabetic Living featured a recipe called “Choose-A-Fruit Tropical Sherbet.” With a few modifications for the sake of simplication, it turned out DELICIOUS!
1 cup Splenda
1 envelope unflavored gelatin (I used flavored gelatin, lemon I think, because that is what I had…just use something that works flavor-wise)
2 cups unsweeted pineapple juice or orange juice (I used orange)
2 cups chopped, peeled mango, kiwifruit or red papaya (I used a bag of frozen papaya, strawberries, and mangos from the freezer section of my grocery store)
1 cup buttermilk
1 tsp finely shredded lime peel or lemon peel (I nixed this step)
1/2 cup lime juice or lemon juice (I think I used lime, most likely what I had on hand)
3 drops of yellow green red or orange food coloring (eh, too much work)
Cut up fruit (again with the too much work)
In a medium saucepan, combine sugar and unflavored gelatin. Stir in orange juice. Coor and stirl until sugar and gelatin are dissoved. Remove saucepan from heat.
Place fruit in a blender or food processor, cover and blend or process until pureed. Because I used frozen fruit, I hadded the ingredients from the first step so it would blend. If you use fresh fruit, you won’t need this step.
In a large bowl, stir together the above ingredients with the buttermilk and lime juice (and peel and food coloring if you insist). Cover and chill about 4 hours.
Freeze mixture in an ice cream freezer according to manufacturer’s directions.