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INGREDIENTS

• 2whole lemons, peeled (freeze the peeling to use as zest in other dishes)
• 1/2 cup Splenda sugar substitute
• 2 1/2-3 cups ice cold water

DIRECTIONS

1. After peeling the lemons, either juice the meat with an electric juicer or place in a blender and then strain the juice.
2. Add in Splenda, stir well.
3. Add in cold water.
4. Pour into 1/2 cup serving dishes or cups.
5. Freeze.
6. (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).

INGREDIENTS

• 4 eggs, hard boiled
• 3 pieces bacon, cooked & crumbled
• 2 ounces cheese, shredded
• 2 tablespoons mayonnaise
• paprika(to garnish)

DIRECTIONS

1. Split eggs lengthwise, take out yolk.
2. Mix yolk with remaining ingredients except paprika.
3. Fill eggs with mixture and sprinkle paprika on top.

INGREDIENTS

• 3 cloves garlic, minced
• 6 scallions, chopped
• 1/4 cup olive oil
• 1/4 cup Splenda sugar substitute
• 1 teaspoon salt
• 2 teaspoons dry mustard
• 1 1/2 teaspoons paprika
• 1 teaspoon chili powder(New Mexican)
• 1/2 teaspoon black pepper
• 2 cups water
• 1/4 cup cider vinegar
• 2 tablespoons worcestershire sauce
• 2 chipotle chiles in adobo, minced
• 1 tablespoon molasses (optional)
• 1 (6ounce)can tomato paste
• 1 tablespoon liquid smoke

DIRECTIONS

1. Saute garlic and scallions in olive oil until just begining to brown.
2. Stir in Splenda, salt, mustard, paprika, chile powder, water, vinegar, Worcestershire sauce, chipotle chiles, and molasses, if using.
3. Simmer for 10 minutes over low heat, stirring occasionally.
4. Whisk tomato paste and liquid smoke into the mixture.
5. Simmer another 10 minutes.
6. Cool and store in refrigerator for up to one week.