1. Place the raspberries in a blender container; cover and blend until smooth. Add the lemon juice. 2. In a large bowl, beat the cream until soft peaks form. Fold in the raspberry mixture. 3. Beat the egg white until soft peaks form. Sprinkle the sugar over the egg white and continue beating until the sugar is dissolved. Fold the egg white into the raspberry mixture. 4. Spoon the mousse into parfait glasses. Cover and freeze. Remove from the freezer 15 minutes before serving.

Makes 5 or 6 servings.

[Raspberry Recipes from Larriland Farms, Lisbon, Md]