2 tsp. unflavored gelatin
12 pkg. Equal
1/3 c. cold lemon juice
2 egg whites
1/2 c. evaporated milk
1 pkg. low-cal topping mix
3 tbsp. cold evaporated milk

Sprinkle gelatin over 1/2 cup evaporated milk in saucepan. Let soften 5 minutes. Heat, stirring constantly until gel dissolves, about 3 minutes. Remove and add Equal. Cool. Prepare whip topping, substituting milk and lemon juice for water. Whip 10 minutes, or until thick and fluffy. Whip egg whites until soft peaks form. Combine whip topping and gel mixture. Fold in egg whites. Freeze 3-4 hours until firm. Freeze in bowl or gelatin mold. Scoop into bowls.