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Berry Granita

Ingredients: 1 zested and juiced lemon 5/8 Pound(s) raspberry, frozen 163/1250 Pound(s) sugar substitute 1/2 Cup(s) water 4 Ounce(s) cool whip Directions: In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature. In a food processor fitted with a metal blade, combine the berries, lemon zest, lemon juice and cooled syrup. Pulse for 2 minutes or until the berries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight. Spoon into 4 serving glasses, and top with cook whip.
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