LEMON CREAM FREEZE

INGREDIENTS:

4 large lemons
80 gr. icing sugar (ground)
liquid sweetener
2 natural yoghurts
2 egg whites

PREPARATION:

     Cut the lemons into 1/3 of your butt and squeeze gently to avoid breaking the shell. After that, clean with a spoon inside large portions of shell and set aside.
     Mix the juice with sugar and yogurt. Complete with a little liquid sweetener without calories, until not too acidic.
     Beat the egg whites until stiff and adding slowly the lemon cream. This lemon peels fill, put in a container in which are held straight and place in the freezer for 2 hours.