1 (10 oz.) pkg. frozen raspberries
1 cup sugar
2 egg whites at room temperature
1 tsp. lemon juice
1 cup heavy cream, whipped
½ tsp. almond extract
1 baked pie shell

Thaw berries. Place in bowl with  sugar, whites and lemon juice. Beat for 15 minutes. Fold in whipped cream and extract. Mound in pastry shell. Freeze Remove before serving.