1 1/2 tsp. unflavored gelatin
1/4 c. water
12 oz. pkg. (2 1/2 c.) slightly sweetened frozen raspberries
1/2 c. sugar
2 egg whites
1/2 c. whipping cream
Chocolate leaves, if desired
Mint leaves, if desired
Whipped cream, if desired

In small bowl sprinkle gelatin over water. Let stand 2 minutes to soften. In a medium saucepan combine raspberries and 1/4 cup sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes. Remove from heat. Place a strainer over a medium mixing bowl. Pour raspberry mixture into strainer.

With the back of a spoon mash berry pulp through strainer. Remove strainer and discard seeds. Remove 1/4 cup raspberry sauce from bowl. Cover and chill. Pour softened gelatin into remaining hot raspberry sauce. Stir until gelatin is dissolved. Chill, stirring occasionally, until mixture is the consistency of unbeaten egg whites.

Beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Continue beating until stiff peaks form. Fold into raspberry mixture. Beat whipping cream until soft peaks form. Fold into raspberry mixture. If necessary, chill until mixture forms high mounds when dropped from a spoon, stirring occasionally. Spoon into dessert glasses. Cover loosely. Chill at least 3 hours or until serving time. Just before serving, spoon 1 tablespoon reserved raspberry sauce around the mixture in each dessert glass. Garnish with chocolate leaves, mint leaves or whipped cream if desired.