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Razzle Dazzle Raspberry Sherbet

Ingredients: 3 Egg whites 3/4 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 1 Cup(s) Vanilla bean, split 1 Cup(s) Half & half 3 Cup(s) Raspberries in syrup; pureed 2 Tablespoon(s) Evaporated skim milk;chilled Directions: Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.
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