1 (10 oz.) pkg. frozen raspberries, thawed
4 med. egg whites, room temp.
5 tbsp. sugar
6 tbsp. vanilla ice milk

Preheat oven to 375 degrees. Drain raspberries, reserve syrup. Puree raspberries in blender until smooth. Beat egg whites into soft peaks, beat in sugar, 1 tablespoon at a time and beat until glossy and peaks stiff. Fold egg whites into raspberry puree. Pour into 6 ounce souffle dishes; bake until puffed and slightly browned, 15 minutes.

Meanwhile, cook reserved syrup to thicken and reduce to about 3 tablespoons. Serve souffles immediately, topping each with tablespoon of ice milk and a drizzle of raspberry syrup.