Diabetic Lemon Ice Cream
Diabetic Lemon Ice Cream is an moderately easy dinner. Made with 4 tsp. unflavored gelatin, 1 c. evaporated milk, 24 pkg. equal, 2 pkg. low calorie topping or whipping cream mix and 2/3 c. lemon juice, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Sprinkle gelatin over 1 cup milk in small saucepan; let soften 5 minutes.
Heat, stirring constantly, until gelatin dissolves (about 3 minutes).
Remove from heat.
Add Equal and cool.
Prepare whipped topping according to directions, using lemon juice and milk for water.
Whip ten minutes or until thick and fluffy.
Whip egg white until peaks form.
Combine whipped topping and gelatin mixtures and fold in egg white.
Freeze 3 to 4 hours or in electric freezer.
π· Perfect Pairings
Complete your meal with these
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