24 tart pastry shells
Semi-sweet chocolate, melted
1 c. heavy cream
2 egg whites
1 1/2 c. fresh raspberries or 10 oz. pkg. frozen raspberries
1 tbsp. lemon juice
1 1/4 c. sugar or 1 c. sugar if frozen raspberries are used

Bake pastry shells and coat with the semi-sweet chocolate. Refrigerate. Whip the cream until stiff, then set aside.

In a large open platter, beat the egg whites until fluffy. Add the raspberries, sugar and lemon juice and continue to beat on high speed for about 12 to 15 minutes.

Fold the whipped cream into the berry mixture and spoon into prepared shells. Freeze about 3 hours. Remove from freezer 15 minutes before serving.