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Low Carb Ice Cream
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4 eggs, separated
16 oz. cream cheese
1 cup heavy cream
1 tsp. vanilla
1/2 cup Splenda (12 packets)
Whisk egg whites until soft peaks form. In a separate bowl, beat cream cheese until smooth (heat in a microwave for 10-15 sec. to soften first). Mix in cream, egg yolks, vanilla and Splenda. Fold in egg whites. Freeze.
Servings: 12
Carbs: 4 per serving.
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