|Egg||1 , separated|
|Instant nonfat dry milk||1⁄2 Cup (8 tbs), thawed, do not drain|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Frozen raspberries||10 Ounce (1 Package)|
1. Combine egg white, dry milk, and water in a bowl; beat until fluffy. Add sugar and lemon juice gradually, beating until mixture is stiff. Beat in egg yolk until mixed. Fold in raspberries.
2. Turn mixture into a 1-quart refrigerator tray and freeze until firm.