2 egg whites
3/4 c. sugar
1 (10 oz.) box frozen raspberries
1 tbsp. lemon juice
Dash of salt
1 c. heavy cream, whipped

Put egg whites in mixing bowl with sugar and thawed raspberries. Whip for 15 minutes. Add lemon juice and salt. Whip cream to form soft peaks. Fold into raspberry mixture. Pour into 3-quart glass dish. Top with whipped cream and nuts, if desired. To freeze, omit topping with whipped cream and nuts until time to serve.