Best Berry Gelato With Splenda Recipes

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.

BLACKBERRY GELATO

Steps:

• Put blackberries in a fine-mesh sieve set over a medium bowl; press them through the mesh with the back of a wooden spoon, scraping the pulp gently across the mesh to extract as much juice and solids as you can while leaving the seeds and skin behind (be sure to cover up to protect clothing from splatters).
• Set strained puree aside but do not discard the seeds in the strainer.
• You should have about 1 ¼ cups blackberry puree.
• In a bowl, beat the egg yolks and sugar with a whisk or electric mixer at medium speed until pale yellow and thick, like a grainy paste, about 2 minutes.
• Heat the milk and cream in a medium saucepan over medium heat until small bubbles dot the pan's inside rim; do not boil but adjust heat to keep the mixture this hot.
• Whisk about 1/3 of the hot milk into the egg mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture until smooth.
• Immediately decrease heat to very low-if you are using an electric stove, move the pan to an unused burner just now set on low.
• Cook slowly, stirring constantly, until the mixture rises slightly in the pan and is thick enough to coat the back of a wooden spoon, about 3 minutes.
• Add a small amount of the custard to the sieve with the blackberry seeds, and push them again against the mesh into the bowl with the blackberry puree, thereby getting the last amount of pulp out of the seeds.
• Discard the seeds and wash the strainer.
• Strain the remaining custard into the bowl with the puree; add the salt and stir well.
• Refrigerate until cold, at least 4 hours or overnight.
• Freeze the custard in you ice cream machine according to manufacturer's instructions.
• Serve at once or transfer to a freezer container, seal tightly, and store in freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.

FRESH BERRY PAVLOVA BY SPLENDA®

Steps:

• Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
• Meanwhile, combine SPLENDA® Granulated sugar, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look "sticky". Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage. Add cornstarch, and turn mixer to high. Continue to mix until egg whites are stiff. Do not over-mix!
• On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.
• Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.
• Filling: Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.
• Topping: Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick. Puree well and strain through a fine sieve to remove seeds.
• Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.
• Servings: One 10 inch pavlova or 8 servings.
• Canadian Living Test Kitchen.