2 egg whites
1 (10 oz.) pkg. frozen raspberries
1 c. sugar
1 tbsp. lemon juice
1 c. whipped cream
Baked pie shell or crumb crust

Beat egg whites until fluffy. Add berries, sugar, and lemon juice. Beat at high speed for 15 minutes. Fold in the whipped cream. Pour into a baked shell or crumb crust. Freeze several hours. Cut and serve immediately after removing from the freezer.

When fresh raspberries are available, use 1 1/2 cups and increase the sugar to 1 1/2 cups.