Raspberry Sherbet

1 egg, separated

½ C dry milk

⅓ C water

⅓ C sugar

3 T lemon juice

10 oz package frozen raspberries, thawed

∙ Beat egg white, milk and water at high speed till fluffy.

∙ Beat in sugar and lemon juice gradually till stiff.

∙ Beat in egg yolk just till mixed.

∙ Fold in raspberries.

∙ Freeze till firm, 3-4 hours.

∙ Serves 6

Variations:

Use instead of raspberries:

10 oz package frozen strawberries, thawed

12 oz package frozen peaches, thawed

9 oz can crushed pineapple

1 C mashed bananas