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Rubys Lemon Ice

Submitted by: Mary on 08/16/2003
2645 views
2.58 avg rating
239 votes
 
 
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Ingredients

1 Envelope unflavored gelatin
1/4 C Cold water
2 C Splenda granular
4 C Boiling water
3/4 C Fresh lemon juice

1 T Grated lemon rind
2 Egg whites
2 T Splenda granular
3/4 t Salt


Directions

Soften gelatin in cold water.



Dissolve splenda in boiling water, boil 5 minutes.



Cool mixture and add lemon juice and rind.



Freeze in mixer bowl until sides are solid and the middle is slushy (about 1 hour).



Remove from freezer. Beat until fluffy. Or you can process in your ice cream maker until semi-frozen.



Beat egg whites until soft peaks form, add remaining 2T splenda and beat until peaks are stiff. Fold into lemon mixture.



Freeze 3 hours or overnight. You may also process in your ice cream maker until proper consistency.

Servings

8

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Garnish with grated lemon peel and sprinkle with additional splenda.
 
 
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