Three-quarters cup fresh or frozen unsweetened berries
1 tablespoon Splenda granular (or 2 packets)
One and one-half cups Velvet Vanilla No Sugar Added Ice Cream
Juice of one-half lemon
Grated lemon zest of one whole lemon

Place berries in a small bowl and toss with Splenda. Set aside. Measure ice cream into a medium bowl and allow it to soften slightly. Add lemon juice and rind and mix until smooth. Place back into freezer to refreeze (about 30 minutes). Spoon ice cream into 2 sundae dishes or bowls and top with berries.