1 (10 oz.) pkg. frozen raspberries, defrosted
1/4 c. boiling water
1 pkg. unflavored gelatin
3 egg whites, at room temperature
1/2 tsp. lemon juice
Natural sweetener to taste

In food processor, puree raspberries. Strain pulp through fine sieve and discard seeds. In small bowl, dissolve gelatin in water. Set aside until slightly thickened.

Meanwhile, in medium bowl, beat egg white until doubled in volume and stiff but not dry. Mix slightly thickened gelatin with raspberry pulp in medium bowl. Gently fold.