Wednesday, June 8, 2011

Low Cal, Low Carb, No Fat Lemon Slushie


2 lemons (peeled freeze the peeling to use as zest in other dishes)
1/2 cup splenda (sugar substitute)
2 1/2-3 cup cold water (ice)

1 After peeling the lemons, either juice the meat with an electric juicer or place in a blender and then strain the juice.
2 Add in Splenda, stir well.
3 Add in cold water.
4 Pour into 1/2 cup serving dishes or cups.
5 Freeze.
6 (Foods containing Splenda seem to freeze harder than naturally sweetened foods. If you don't want it to freeze super hard, add 1/2 teaspoons of salt to the ice cold water before mixing in with the lemon juice).

No comments:

Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.