1 envelope unflavored gelatin

¼ cup cold water

10 oz. pkg. Frozen raspberries, thawed

2 egg whites

7 oz. jar marshmallow crème

1-cup heavy cream, whipped

Soften gelatin in cold water; stir over low heat until dissolved. Combine raspberries and gelatin; mix well. Chill until slightly thickened. Beat egg whites until soft peaks form; gradually add marshmallow crème, beating until stiff peaks form. Fold egg white mixture and whipped cream into gelatin mixture. Wrap 1 2-inch collar of aluminum foil around tops of six 4-ounce dessert dishes; secure with tape. Pour mixture into dishes. Chill until firm. Remove foil collar before serving.

Makes 6 servings