1. Dissolve Splenda in water and pour in blender with mango and lime juice; purée until smooth. Pour into a freezer tray and freeze for 2 hours, or until slushy.
2. Remove from freezer, pour into a mixing bowl, and beat well with an electric mixer for 3 minutes. Return to freezer tray and place in freezer for 2 hours, until firm. Let stand at room temperature for 10-15 minutes to soften slightly. Place in blender and purée until smooth. Spoon into sherbet glasses and garnish with mint and mango slice. Serve immediately.
Calories: 63 calories, Carbohydrates: 17 g, Protein: 1 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 2 mg, Fiber: 3 g
Exchanges per serving: 1 fruit. Carbohydrate choices: 1.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.