3 cups (750ml) water
artificial liquid sweetener
1 tablespoon powdered gelatine
3 tablespoon skimmed milk powder
2 egg whites
1 teaspoon vanilla essence
Soak gelatine in ½ cup (125ml) water.
Peel lemons, cut in fourths and remove seeds.
Place soaked gelatine, lemons, skimmed milk powder, sweetener and vanilla essence in a blender. Blend well.
Pour mixture into a freezerproof container until set. Remove from freezer and mash with a fork.
Beat egg whites until firm. Fold them into mixture and freeze again until solid.