A light, fluffy dessert that's quick to put together. Serve in glass dessert dishes with a dollop of whipped topping for an elegant look.
- In a bowl, whip the egg whites.
- Slowly add the sugar until stiff peaks form.
- In another bowl, whip the cream until stiff and fold into the egg whites.
- Fold the thawed raspberries (syrup included) into the cream mixture.
- Add the lemon juice.
- Divide into individual serving dishes and chill until ready to eat.