grated peel of half a lemon sprigs of fresh mint to decorate
Puree raspberries and press through a sieve. Stir in lemon juice and sweeten with 2 tbsp Equal Spoonful. Freeze until almost solid. Beat egg whites, fold in remaining Equal Spoonful and continue beating until very stiff. Mix cream with lemon peel and fold in beaten egg whites. Chop half-frozen raspberry sorbet into bite sized pieces and fold into creme fraiche mixture. Serve at once. Decorate with fresh mint. Serves 6.
