1 c. pureed and sieved fresh raspberries
2 c. plain yogurt
1/2 c. sugar
3 egg whites
1 1/2 tsp. vanilla

This can be made with any type of fresh fruit; no frozen fruit.

Combine fruit, yogurt and sugar. Freeze to a slushy consistency. In CHILLED bowl, beat egg whites until light and fluffy, forming soft peaks. Add vanilla and continue to beat 30 more seconds. In another bowl, beat fruit mixture and fold in egg whites; return to freezer. Freeze until firm (approximately 2 to 3 hours). Turn into a bowl and beat until light and fluffy. Cover with plastic wrap and freeze for 2 more hours. Serve semi-soft.

Note: Use glass container since freezing in some metal pans may cause discoloration.

Makes 1 quart. For more, just double the recipe.