1 pt. container frozen raspberries or strawberries, thawed
1 tbsp. gelatin
2 tbsp. cold water
1/3 c. water
2 tbsp. lemon juice
1/4 tsp. salt
2 egg whites
4 tbsp. sugar or sugar substitute equivalent, suitable for baking
1/4 c. cream, whipped
1 (9") pie shell, baked

Sweeten berries with sugar substitute to taste. Drain and reserve the juice. Soften gelatin in cold water. Place the reserved juice (there should be about 3/4 cup) in saucepan. Add water and bring to boil. Remove from heat and add softened gelatin; stir until dissolved.

With raspberries, sieve to remove seeds. Add lemon juice and salt; add to the gelatin mixture. Cool until slightly thickened.

Beat egg whites until stiff but not dry; gradually add and beat in sugar substitute. Fold into berry mixture; then fold in whipped cream. Pile lightly into the pastry shell. Chill until firm.