Title: Raspberry frost
 Categories: Desserts
      Yield: 6 Servings
 
      1 lb Raspberries, hulled
      3 ts Lemon juice
      6 tb Equal spoonful (artificial
           -sweetener)
      2    Egg whites
      1 c  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 half-frozen 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