|Heavy cream||1 Cup (16 tbs)|
|Frozen raspberries||10 Ounce, thawed|
|Lemon juice||1⁄2 Teaspoon|
1. In a bowl whip the egg whites, adding the sugar slowly, until stiff peaks are formed.
2. Whip the cream until stiff and fold into the egg whites.
3. Let the raspberries thaw completely and then fold into the cream mixture (both berries and syrup). Add the lemon juice.
4. Divide into individual serving cups and chill until serving.