1 (10 oz.) box frozen fruit (raspberries or strawberries)
1 c. sugar
2 egg whites
1 tbsp. lemon juice
1 c. whipping cream
2 baked pastry sheets or crumb crusts

Put the fruit, sugar, egg whites and lemon juice in the biggest bowl of the mixer. (THE FRUIT MUST STILL BE FROZEN). Break into chunks, beat for 15 minutes at medium to high speeds. Whip cream and fold into beaten mixture. Pile into the crust (or crusts) and freeze.

Remove from freezer and cut into serving pieces; serve immediately. (I use a 9 x 13 inch pan and make a graham cracker crust for the filling. Then I sprinkle some graham cracker crumbs on the top before I place in the freezer.) Makes 12 or more servings.

Blueberries are a little bland in the recipe. Frozen cherries make a delicious filling, but since they usually come in larger than 10 ounce container, the recipe should be enlarged.