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.