|Frozen raspberries||10 Ounce (1 package)|
|Yogurt||8 Ounce (1 carton)|
|Almond extract||1⁄4 Teaspoon|
|Red food coloring||3 Drop (adjust quantity as needed)|
|Cream of tartar||1⁄4 Teaspoon|
Thaw berries; drain, reserving syrup.
Add water to syrup to make 1 cup.
In saucepan blend syrup mixture with cornstarch.
Cook and stir over medium heat till thick and bubbly.
Remove from heat; cool.
Stir in yogurt, extract, and food coloring.
Fold in berries.
Beat egg white with cream of tartar till stiff peaks form.
Gently fold into yogurt mixture.
Spoon into dessert dishes.