- 3 cups raspberries
- 1/3 – 1/2 cup sugar
- 1 egg white
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 1/2 cup whipping cream, whipped
In a large bowl, combine 2 cups of raspberries, sugar and egg while. In small saucepan, soften gelatin in cold water, stir over low heat until dissolved.
Add to the raspberry mixture and mixing well. Refrigerate the mixture until thickened but not set. Beat 1 minute at medium speed.
Fold in the whipped cream, then the remaining raspberries.
Spoon into dessert dishes. Refrigerate until firm.