3 cups fresh blueberries
1 teaspoon bottled lemon juice
1/4 cup water
2 packets Splenda®
2 extra large egg whites, beaten thick with 1/8 teaspoon cr. of tartar
||Wash the berries and simmer 2 cups with the lemon juice and water, covered, over very low heat until soft. Stir in the Splenda. Cool to room temperature.
||Strain into a bowl, pushing the pulp through the strainer with the back of a spoon. You should have approximately 1 cup thick juice.
||Refrigerate until very cold.
||Remove the blueberry juice from the refrigerator and stir in the remaining cup of whole blueberries.
||Beat the egg whites with cr. of tartar until very thick. Fold the blueberry mixture into the whites.
||Divide into individual ramekins and freeze.