Serves: 8
Total Calories: 297
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.
This Lemon Ice With Raspberry Purée recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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