Lemon Ice With Raspberry Purée: The Best Lemon Ice With Raspberry Purée Recipe from Cook'n

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	Lemon Ice With Raspberry Purée

Serves: 8

Prep Time: Ready in 1-2 hours
Carbohydrate Count: 16g per serving

Print this Recipe

   3/4 cup splenda or to taste
   3/4 cup lemon juice fresh
   Grated rind of 2 lemons
   1/8 teaspoon salt
   2 cups heavy cream
   1 or 2 drops food colors yellow
   4 eggs white
   1/4 teaspoon cream of tartar
   8 tablespoons splenda
   Raspberry Purée:
   2 10 1/2-ounce packages raspberries drained, reserve juice
   1/2 cup strawberries frozen, drained, reserve juice
   Additional splenda (optional)

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For Lemon Ice:
1. Place splenda in bowl and add lemon juice, lemon rind and salt; stir until splenda is dissolved. Pour in heavy cream and food coloring; mix well. Put in shallow container and freeze until mixture begins to solidify. Turn into food processor or blender and beat until light and frothy. Beat egg whites, adding cream of tartar when frothy. Add sugar by spoonfuls; continue beating until stiff peaks are formed and whites are glossy. Fold whites into partially frozen mixture and return to freezer. Freeze until mixture begins to solidify. Return to processor or blender and beat until light. Spoon back into the container. Freeze. Remove from freezer a few minutes before serving.

Raspberry Purée:
1. Put raspberries and strawberries in blender or food processor and add about 1/4 cup reserved fruit juice. Add additional splenda if desired. Spoon over each serving of Lemon Ice.

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