Recipe - Raspberry Frost

1 pound Raspberries, hulled
3 teaspoon Lemon juice
6 tablespoon Equal spoonful (artificial
sweetener)
2 Egg whites
1 cup Whipping cream, whipped (or
creme fraiche)

grated peel of half a lemon sprigs of fresh mint to decorate

Puree raspberries and press through a sieve. Stir in lemon juice and
sweeten with 2 tbsp Equal Spoonful. Freeze until almost solid. Beat egg
whites, fold in remaining Equal Spoonful and continue beating until very
stiff. Mix cream with lemon peel and fold in beaten egg whites. Chop
halffrozen raspberry sorbet into bite sized pieces and fold into creme
fraiche mixture. Serve at once. Decorate with fresh mint. Serves 6.

Origin: Canadian Living magazine; Aug 91 issue. Equal ad Shared by: Sharon
Stevens July/91

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini