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2 10-ounce packages raspberries in heavy syrup, thawed
2 envelopes unflavored jello
1/2 cup water cold
3 eggs white large, at room temperature
2 tablespoons sugar
1 1/4 cups whipped cream whipped
Place raspberries with syrup in a blender container. Cover and blend until pureed. Over a large bowl, press puree through as sieve with a rubber scraper to remove seeds.
In a small saucepan, mix gelatin and water; let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into raspberry puree; set aside.
In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy; set aside.
Place bowl of puree in a larger bowl which contains cold water and ice. Stir raspberry mixture until it begins to thicken. Remove bowl from ice water.
Fold in beaten egg whites and 2 cups of the whipped cream. Pour into a serving dish. Refrigerate at least 1 hour or until set.
Top with dollops of remaining whipped cream. Garnish with lime slices if desired.
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