Return to Main Recipes Page/Return to Home Page
6 eggs, separated
In a standing mixer beat egg whites until white and very frothy. Add sugar, 2 dessert spoons at a time, until stiff but not dry.
In a separate bowl whisk together egg yolks and raspberries (if you're really fussy, you can pass the raspberries through a sieve to remove the seeds; I rarely do this and no one complains) until well-blended.
Fold in whites until completely incorporated.
Pour into a serving dish (preferably Pyrex) and freeze until firm (overnight).
Poster's Notes:
Posted by Samantha Vrakking
Nutritional Info Per Serving: N/A
one package frozen raspberries in syrup, thawed
1/2 cup white sugar
This is one that has gone over well in my family for years. My friends' kids love it.