Yield: 8 servings
- 1 (4-ounce) container light whipped topping
- 4 egg whites
- 2 eggs, separated
- sugar substitute equal to 1 cup sugar, divided
- 1/4 cup lemon juice
Beat whipped topping until stiff. In a separate bowl, beat egg whites together with half of sugar substitute. In another bowl, beat egg yolks with other half of sugar substitute. When thick, fold in lemon juice. Fold all 3 mixtures together until well-blended. Freeze.
Pistachio variation:
For a delectable pistachio-flavored ice cream, omit the lemon juice and add 1 teaspoon almond extract, ⅓ cup chopped pistachios, and 2-3 drops of green food coloring.
Coffee variation:
Omit lemon juice and add 2 tablespoons coffee, dissolved with a few drops of boiling water and 1 teaspoon vanilla extract.
Nutrition Facts: lemon pistachio – serving size (scoop) 1 (oz) 1 (g) 30 Calories 57 Protein (g) 1.7 Carbs (g) 4.3 Fat (g) 4.5 Sat. Fat (g) 0.4 Cholesterol (mg) 70 Sodium (mg) 17 Calcium (mg) 10 Fiber (g) 0.2 Exchanges: Starch 1/4 Fat ½
Coffee – serving size (scoop) 1 (oz) 1 (g) 30 Calories 105 Protein (g) 3.4 Carbs (g) 6.2 Fat (g) 8.6 Sat. Fat (g) 0.9 Cholesterol (mg) 83 Sodium (mg) 20 Calcium (mg) 18 Fiber (g) 0.2 Exchanges: Starch 1/2 Fat 1
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