Low Carb Lemon Lime Slushee Recipes

LOW CARB NEAPOLITAN PARFAITS

Steps:

• With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
• To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
• In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.

WATERMELON-LIME SLUSHIE RECIPE BY TASTY

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish with a slice of lime.
• Enjoy!

REFRESHING LIME SLUSH

Steps:

• In a 4-qt. freezer container, combine the water, sugar and limeade concentrate until sugar is dissolved; cover and freeze. Remove from the freezer several hours before serving. Chop mixture until slushy. Add soda just before serving. Garnish with lime slices if desired.

LOW CAL, LOW CARB, NO FAT LEMON SLUSHIE

Steps:

• 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).

LEMON-LIME SLUSH

Steps:

• Using a blender, mix the boiling water, sugar, lemon peel and lime peel until the sugar is dissolved, about 15 seconds.
• Add the lemon juice, lime juice and ice cubes and blend on high speed until slushy, about 15 seconds.
• Serve with the lemon and lime slices.

LEMON-LIME SLUSHY

Steps:

• Process half of the lemonade, limeade, and ice in a blender until smooth, stopping to scrape down sides. Pour mixture into a 4-quart plastic container. Repeat procedure with other half. Freeze until firm.
• Remove from freezer 30 minutes before serving; break into chunks. Add soda; stir until slushy. Garnish, if desired.