3    Egg whites

    3/4 c  Sugar

      1 c  Milk

      1 c  Half & half

      3 c  Raspberries in syrup; pureed

      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.