Use a prebaked graham cracker pie crust made in a 10-inch pie plate.

1 (10 oz.) pkg. frozen raspberries (thaw and save 4 berries for garnish)
1 tbsp. lemon juice
1 c. sugar
2 egg whites, room temperature

Put all of above in a mixer and whip for 10-15 minutes, until stiff. Fold in 1 cup heavy cream and 1/2 teaspoon almond extract. Whip until it holds its shape. Pour into prepared pie crust. Put on garnish. Freeze and remove from freezer 10-15 minutes before serving. NOTE: This makes a very refreshing summer dessert!