Peach and Raspberry Fluff

Class of 1966

• 1 pkg (10-oz) frozen raspberries, thawed and well drained
• ¼ cup sugar
• 2 egg whites
• Pinch salt
• 1/2 cup heavy cream, whipped
• Butter lettuce leaves
• 1 can (1 lb 13-oz) peach halves, drained

Reserve 8 whole raspberries for garnish. Press remaining berries through a wire strainer with the back of a spoon; discard pulp and seeds. Stir sugar into puree until dissolved. Beat egg whites and salt until stiff peaks form, then fold into puree mixture until blended. Fold beaten cream into puree until blended. Cover and partially freeze until just firm.

To serve, line 4 bowls with lettuce leaves. Divide peaches equally among the 4 bowls. Mound raspberry mixture on top and garnish with reserved raspberries.

Yield: 4 servings

NOTE: This can also be served for dessert.