1 cup water
Liquid Splenda to equal 1 cup sugar *
1 package unsweetened Kool-Aid mix, any flavor
2 cups heavy cream, divided

Mix the water, sweetener, Kool-Aid mix and 1 cup cream. Stir until the Kool-Aid has dissolved completely. Freeze 1 1/2 hours or until slushy, stirring occasionally. Beat the remaining cup of cream until stiff. Fold in the Kool-Aid mixture. Freeze until solid, about 3-4 hours, stirring every half hour or so. The sherbet can be served as is for a frosty treat or scrape the whole batch into a food processor and process until smooth and creamy. Serve at once or store in the freezer. If the sherbet has been frozen solid, let it sit at room temperature about 30 minutes or so, or until you can get it out of the container. Process in a food processor until smooth and creamy.

Makes 1 quart or 4-6 servings

* You can substitute 1 cup of Da Vinci sugar free syrup for the water and Splenda but it will add an extra carb per serving.

Per 1/4 Recipe: 413 Calories; 44g Fat; 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 275 Calories; 29g Fat; 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

I was following a high carb sherbet recipe that called for real sugar. I only had to substitute liquid Splenda for the sugar. The original recipe said that the first freezing should only take an hour, but mine wasn't slushy by that time. After 1 1/2 hours, it was pretty slushy so I proceeded with the recipe. The recipe then said to freeze the sherbet for 2 hours until solid, but again, mine wasn't frozen in that amount of time. It was about right after 4 hours. I scooped some into a dish to take the photo and it was nice, and kind of icy, but on a hot summer day it would be great. Then I decided to dump the whole batch into my food processor to see what would happen. It looked just like soft serve ice cream!

It will turn hard and icy again with freezing, so it's best to eat it right away after processing. Also, if you like things quite sweet, you may want to add a little more sweetener. It's plenty sweet before it's frozen, but the sweetness dimishes a little with freezing.

This is an easy and fun dessert. You can go wild with all the crazy flavors of Kool-Aid that are out there! The photo above shows the sherbet before processing in the food processor. The one below is after processing.

UPDATE: I recommend using the freezing method I used for my Easy Ice Cream. It's much easier and less time consuming than the above method.

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