Low Carb Summer Dessert Recipe

I was lookin for a low carb dessert recipe that was refeshing in the summer heat and found this on "Everyday Italian" and just changed the sugar to Spelenda, cutting the carbs in half!

LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA


1 cup water
1/2 cup Splenda, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Place the water, 1/2 Splenda, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the Splenda. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint. In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of Splenda. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The low carb mixture will take about 4 hours to freeze.

To serve, use a fork to scrape the low carb Granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries and serve immediately.

NOTE: YOU CAN USE ANY FRUIT YOU LIKE OR WHAT EVER IS IN SEASON.