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Valenti’s cookbook also has an easy-to-make, low-sugar, low-calorie dessert that’s sure to bring your temperature down. The final consistency of these icy creations is somewhat like a fluffy snow cone. The lemon version is on the tart side; watermelon is a little sweeter. You could add a quarter cup of lime juice to give that one a more sweet-tart flavor.

1/3 cup sugar
1 cup freshly squeezed lemon juice (about 4 large lemons)
1/4 teaspoon freshly grated lemon zest

Put sugar and 2 cups water in clean jar with tight-fitting lid. Shake vigorously until sugar dissolves. (Alternately, put sugar and water in saucepan and bring to boil, whisking to dissolve sugar. Let sugar water cool completely.)

Stir lemon juice and zest into sugar water. Pour into 13-by-9-inch baking dish and freeze at least four hours. Scrape mixture every 45 minutes or so with a fork, breaking up any chunks of ice forming at the edges of the pan, until liquid forms crystals. Spoon into small glasses or bowls, garnish with lemon or lime peel, fresh mint or berries and serve.

Servings: 8. Serving size: about 1/2 cup. Per serving: 39 calories, 0.1 g protein, 11 g carbohydrates, trace mg sodium.

Variation
Watermelon Granita: Cut sugar to 3 tablespoons and use 2 cups pureed seedless watermelon instead of lemon juice. Add 1/4 cup fresh lemon or lime juice with zest if desired. Follow directions as above.

Tom Valenti, You Don’t Have to be Diabetic to Love This Cookbook