Prepare 4 (6 ounce) ramekins by lining bottom of ramekins with rounds of wax
paper or parchment paper. Cut 4 (10-inch long) strips of wax paper or parchment
slightly higher than ramekin and line sides of ramekins overlapping ends.
Place raspberries in a food processor and process until smooth. Add lemon juice.
n a large bowl beat cream until stiff peaks form. Fold in raspberry mixture.
Beat egg white until stiff peaks form. Sprinkle sugar over egg white and continue
beating until sugar is dissolved. Fold into raspberry mixture.
Recipe and photo credit: Oregon Raspberry & Blackberry Commission