Strawberry Sherbert

A delicious light summer dessert!

1 lb unsweetened frozen strawberries
½ cup Splenda
4 large egg whites, beaten stiff
1 tbsp fresh lemon juice

• Place strawberries in a food processor and puree.
• Add the lemon juice and the sweetener.
• Fold the berries into the beaten egg whites and mix thoroughly.
• Spoon into 6 individual ramekins and freeze for 4 hours.
• Serve and enjoy!