10 oz. pkg. frozen raspberries, thawed
2 egg whites, room temperature
1/4 c. sugar

At least five hours before serving, press raspberries through sieve and discard seeds. In medium bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in sugar; beat until sugar is completely dissolved. Whites should stand in stiff peaks. With rubber spatula, gently fold in raspberries. Freeze, stirring occasionally until consistency is of soft sherbet. Serves 6.