1In blender container, combine raspberries, sugar, water, and juice.
2Process until smooth.
3Pour mixture into a saucepan; cook on low heat for 5 minutes, stirring occasionally.
5Pour into mixing bowl; freeze 45 minutes.
6Meanwhile, combine egg whites, cream of tartar and salt.
7Beat until stiff peaks form; set aside.
8Beat partially frozen raspberry mixture until until fluffy
9Fold in egg whites.
10Freeze until firm.
11Garnish with the mint leaves if desired.
12Yield 6 servings.
Country magazine; from Wilma Scott, Tulsa, Oklahoma. This dessert is low in sugar, salt, and fat.