1 env. Knox (plain) gelatin
1/2 c. cold water
1 (10 oz.) pkg. frozen (thawed) raspberries
1/2 c. sugar (or non-nutrative sweetener)
1 tsp. grated lemon rind
1 tsp. lemon juice
1/8 tsp. salt
2 egg whites, unbeaten

Sprinkle gelatin over cold water in pan. Dissolve over low heat. Puree raspberries. Add to gelatin with sugar (sweetener) rind, lemon juice and salt. Chill until partly thickened. Add to egg whites in chilled bowl.