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.