1 cup blueberries
1 teaspoon Flora-Key or Stevia Plus (or to taste)
1 egg white
Pinch of cream of tartar
Place blueberries and Flora-Key or Stevia Plus in blender and purée until smooth. Beat egg white with cream of tartar until stiff peaks form. Stir in 1/4 of egg white into blueberry mixture to “lighten”. Gently fold in remaining egg whites. Pour into a small freezer container with lid and freeze until firm. Partially defrost for 10 minutes and serve.
*Adapted from ‘The Fat Flush Cookbook’