By Dawn Hall, author of the Busy People’s Cookbook Series

Cranberry Sorbet
You are going to love how super easy this is to make compared to the painstakingly long process of traditional sorbets. It is just the right blend of tartness and sweetness that makes this very refreshing after a heavy meal.

1 cup whole cranberries, frozen
2 1/2 cups ice cubes
1 teaspoon sugar-free raspberry drink mix
1 1/4 cups water
1 tablespoon Splenda granular
1/4 cup fat-free dessert whipped topping

• Place the cranberries, ice cubes, raspberry drink mix, water, Splenda, and whipped topping in a blender.
• Cover and process on high for 2 to 3 minutes. Turn the blender off occasionally and push the ice cubes down with a long handled spatula. Keep mixing until the sorbet has a smooth and creamy consistency.
• Immediately spoon into seven individual dessert cups. If you do not have dessert cups, tall, stemmed glasses filled with sorbet would make the end of any holiday meal extraordinary.

Yield: 7 (1/2-cup) servings

Calories: 11 (0% fat); Total Fat: 0g; Cholesterol: 0mg; Carbohydrate: 3g
Dietary Fiber: 1g; Protein: 0g; Sodium: 2mg
Diabetic Exchanges: Free

Preparation time: 5 minutes or less
Total time: 5 minutes or less

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com