Ingredients
- 3 egg whites
- 3 c raspberries in syrup
- 1 c milk
- 3/4 c sugar
- 2 tb lemon juice
Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.
