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.
Nutritional Information:
1487 Calories (kcal); 9g Total Fat; (5% calories from fat); 25g Protein; 344g Carbohydrate; 33mg Cholesterol; 309mg Sodium
