Diabetic Lemon Ice Cream - cooking recipe

Ingredients

4 tsp. unflavored gelatin
1 c. evaporated milk
24 pkg. Equal
2 pkg. low calorie topping or whipping cream mix
2/3 c. lemon juice
6 Tbsp. cold evaporated milk
4 egg whites

Preparation

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.