In a large bowl, combine two cups light or non-fat whipping cream and one cup sugar. Stir to dissolve sugar.

Blend in grated peel of one lemon and 1/3 cup fresh lemon juice. Pour into a shallow pan and freeze until firm, about four hours.

Serve in scooped-out lemon halves, if desired. Recipe makes about three cups. For extra flavor, stir in 1/2 cup mashed strawberries, bananas or kiwifruit before freezing.

Top with: One Bowl Easy Chocolate Glaze

Ingredients:
1 tub (8 ounce) frozen whipped topping
6 squares semi-sweet baking chocolate

Microwave frozen whipped topping and chocolate in medium microwave-safe bowl on high one minute. Stir. Microwave an additional 30 seconds to one minute or until chocolate is melted and mixture is shiny and smooth. Makes 1-1/ 2 cup or 12 servings, 2-tablespoons each. Store left over glaze in refrigerator. Just before serving, microwave on high one to two minutes or until glaze is softened.

Note: This is great over angel food cake, fat-free ice cream, strawberries, bananas, or anything else you would use chocolate syrup on.