1 pt. fresh raspberries
1/2 c. sugar
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. hot water
1 tbsp. lemon juice
Dash salt
1/2 c. whipped cream
2 egg whites
1/4 c. sugar
1 (9 inch) pie shell

1. Crush raspberries, cover with 1/2 cup sugar. Let stand 30 minutes.

2. Soften gelatin in cold water, dissolve in hot water. Cool.

3. Add berries to gelatin mixture. Chill in refrigerator until mixture mounds when spooned. Fold in whipped cream.

4. In separate bowl, beat egg whites to soft peaks, gradually add 1/4 cup sugar, beating until stiff peaks form. Fold into berry mixture.

5. Pour into crust. Chill until firm. Top with more whipped cream and raspberries.

This is a great recipe when all those native raspberries appear!