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Adrian Leon's Passion-Apricot Gelatin
with Sorbet de Frutas Rojas

No recipe image available.Ideal for dinner parties, this decadent dessert looks very pretty served in individual ramekins topped with cocoa powder and whipped cream.

Recipe Ingredients:

1 cup water
2 teaspoons unflavored gelatin
2 tablespoons lemon juice
1/2 cup passion fruit juice
1/2 cup apricot juice
1 cup Splenda® Granulated No Calorie Sweetener
1 cup water
1 1/2 teaspoons squeezed lemon juice
2/3 cup Splenda® Granulated No Calorie Sweetener
1/2 cup raspberries
1 cup strawberries
2 prickly pears

Cooking Directions:

  1. Gelatin: Sprinkle the gelatin over 1/4 cups of water in a medium bowl and let stand one minute to soften.
  2. Boil 3/4 cup water, passion fruit and apricot juice bring it to in a saucepan. Turn it off and mix into the bowl with gelatin and add the lemon juice and Splenda® Granulated Sweetener until dissolved.
  3. Pour cooled mixture in martini glasses and refrigerate until firm and serve with sorbet de frutas rojas.
  4. Sorbet the Frutas Rojas: Heat water and lemon juice to boiling and add Splenda® Granulated Sweetener. Remove from the heat and let it cool.
  5. Mix all the berries and peeled prickly pears with the cooled liquid in a blender or food processor. Pour the liquid into a glass or stainless steel baking pan and place in the freezer.
  6. Stir the liquid every 20 minutes until it has a grainy frozen texture.

Makes 4 servings; serving size: 2/3 cup gelatin, 1 cup sorbet.

Nutritional Information Per Serving (1/4 of recipe): Calories 120 | Calories from Fat 5 | Fat 0.5g (sat 0g) | Cholesterol 0mg | Sodium 10mg | Carbohydrates 29g | Fiber 4g | Sugars 20g | Protein 2g.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at