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 blueberries, lemon peel, lemon juice, and cooled syrup. Pulse for 2 minutes, or until the blueberries 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 6 serving glasses, garnish with a lemon twist, and top with the whipped topping, if using.
Nutritional Facts:
60 calories
0.5 total fat (0.5 g sat)
0 mg cholesterol
14 g carbohydrate
0 g protein
1 g fiber
0 mg sodium
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