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3 Egg whites
1 c Half & half
3/4 c Sugar
3 c Raspberries in syrup; pureed
1 c Milk
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.