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Preserves
This recipe, when compared to a full sugar version, represents a 50% reduction in calories, a 50% reduction in total carbs, and an 64% reduction in total sugars
2 cups watermelon, seeded and diced
1 cup fresh raspberries
1/3 cup Splenda Granular
1 tablespoon lemon juice
1 tablespoon light corn syrup
Place all ingredients in blender or food processor. Blend until smooth.
Pour ingredients out of blender, strain through a sieve into a small bowl, pressing firmly to extract as much of the liquid as possible. Discard pulp.
Pour extracted juice into popsicle molds and freeze for a least 6 hours or overnight.
Nutritional information per serving: cal 30, fat 0, carb 8g, fiber 1g, sugar 5g,
Exchanges per serving: 1/2 fruit
