Berry Gelato With Splenda Food

MIXED BERRY SOUP WITH GELATO

Steps:

• Combine the wine, water, sugar, star anise, and cinnamon sticks in a heavy large saucepan. Add all but 1/2 cup of each of the berries. Bring the liquids to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the fruit is very tender, about 10 minutes. Cool slightly. Discard the star anise and cinnamon sticks. Transfer the berry mixture to a blender and puree until smooth. Strain the soup through a fine mesh strainer and into a medium bowl. Cover and refrigerate until very cold, stirring occasionally, at least 8 hours and up to 1 day ahead.
• Cut the reserved strawberries into small pieces. Place a small scoop of vanilla bean gelato or ice cream in the center of 8 decorative dessert glasses or soup bowls. Divide the mixed berry soup among the glasses, being careful to pour around the gelato. Sprinkle the reserved berries over the soup and serve immediately.

BERRY GELATO - WITH SPLENDA

Steps:

• Put ingredients into food processor and whirl it till it's thick. Put in Tupperware and pop it in the freezer for a couple hours.

FRESH BERRY PIE

Steps:

• Combine berries in a large bowl.
• In a small bowl, combine ⅓ cup water and Splenda Sweetener; stir until dissolved. Sprinkle gelatin over the top and let stand for 1 minute.
• Bring the remaining ⅓ cup of water to a boil and pour over the top of the gelatin mixture. Stir until dissolved.
• Whisk raspberry jam into gelatin mixture until blended. Place bowl into a larger bowl filled with ice water bath and stir constantly until mixture begins to thicken.
• Pour over berries, gently tossing to coat.
• Transfer filling to prepared crust and refrigerate until set, about 1 hour.

BLUEBERRY MUFFINS (WITH SPLENDA)

Steps:

• Sift flour,baking powder and salt together.
• In another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy.
• Beat in eggs one at a time, add vanilla.
• Alternately stir in flour and milk.
• When blended, fold in berries.
• Spoon batter into paper lined or greased muffin cups.
• Bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes.
• Cool in pan 10 minutes before removing.

SPLENDA MIXED BERRY COBBLER

Steps:

• Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
• Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
• In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
• Preheat oven to 375 degrees.
• Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
• In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
• Spoon the fruit mixture over the dough.
• Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
• Remove from oven and let cool for 15 minutes.

SPLENDA-BERRY PIE

Steps:

• Allow all your frozen berries to dethaw in a sieve placed over a bowl. As they thaw, juice should drain into the bowl- save it! You need it for the a later step. (Thawing not included in prep time).
• Preheat you oven to 375 degrees.
• Pie crusts always have 2 in a package. Unroll one and place it flat in the freezer, unroll the other and set it in your 9 inch pie plate.
• In a tiny bowl beat together the egg yolk and water with a fork. This is called egg wash, and will make your crusts pretty and will work as "pie crust glue." Brush the egg wash around the rim of the pie crust in the pie plate.
• In another small bowl, add your cornstarch, then slowly pour one cup of the drained berry juice to the cornstarch while whisking briskly. It should not be lumpy by the time you're done.
• In a medium saucepan, add Splenda, then slowly add cornstarch, whisking the whole time. Stir constantly until mixture comes to a boil. Boil one minute.
• Stir in butter and fruit from sieve.Cool slightly and pour mixture into your pie shell.
• Take your remaining pie crust out of the freezer. (It should now be firm enough to work with- but work quickly!) Cut into 1 1/2 inch wide strips. Arrange strips in a lattice design over the filling. Trim strips even with lower pie crust, fold edges over and crimp to seal.
• Brush all visible pie crust with your egg wash that you made earlier.
• Bake for 40-45 minutes or until browned. You may want to cover the edges of your pie with foil so they don't burn.
• Allow to cool on a wire rack.