Low Cal, Low Carb, No Fat Lemon Slushie - cooking recipe

Ingredients

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

Preparation

After peeling the lemons, either juice the meat with an electric juicer or place in a blender and then strain the juice.
Add in Splenda, stir well.
Add in cold water.
Pour into 1/2 cup serving dishes or cups.
Freeze.
(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).