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1 (10 oz.) pkg. frozen
1 c. sugar
2 egg whites (room
1 Tbsp. lemon juice
dash of salt (may be omitted)
1 c. heavy cream, whipped
1/2 tsp. almond
1 (9-inch) pastry shell

Thaw raspberries. In mixing bowl combine raspberries,
sugar, egg whites, lemon juice and salt. Beat for 15 minutes
or until stiff. (It may take longer.) Fold in whipped cream
and almond. Mound in baked pie shell. Freeze until firm. May
garnish the top.

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