(10 oz.) pkg. frozen raspberries, thawed & drained
2 egg whites
1/2-1 c. sugar
1/4 c. Kirsch
1 c. whipping cream, whipped

Puree raspberries in blender. Beat in sugar to taste. Beat egg whites to soft peaks and fold into the raspberries. Add kirsch. Cover bowl with plastic wrap and place in freezer for 2-3 hours until firm but not completely frozen. Beat mixture a few minutes, then fold in the whipped cream. Place in a mold or bowl and freeze.