2 egg whites
3/4 c. sugar
1 (10 oz.) box frozen berries
1 tbsp. lemon juice
Dash of salt
1 c. heavy whipping cream

Put egg whites in mixer with sugar and the thawed raspberries. Whip 15 minutes (yes, that's right!). Add lemon juice and salt. Whip cream to form soft peaks. Fold into raspberry mixture. Pour into 3 quart glass bowl, top with whipped cream (save from 1 cup whipped). Sprinkle with nuts.

To freeze, omit topping and nuts until time to serve. Best when served fresh and should be used shortly after made.