Total Time
20mins
Prep 15 mins
Cook 5 mins

From Vilayvone Phimphilavong at Madison Middle School.

Ingredients Nutrition

Directions

  1. Drain raspberries; add water to syrup to make 2/3 cup. Dissolve gelatin in boiling water; add lemon juice and raspberry syrup. Chill until partially set. Beat egg whites until soft peaks form; fold in raspberries and whipped cream. Add a dash of salt and gradually add sugar. Beat until stiff peaks form. Fold into raspberry mixture. Pile into cooled pastry shell; chill.