Blend raspberries in blender until pureed and strain into a 2 quart saucepan; discard seeds.
Sprinkle gelatin over puree and let stand 1 minute to soften gelatin.
Cook over med/low heat, stirring constantly until gelatin completely dissolves about 1-2 minutes.
Remove from heat and stir in lemon juice, salt and 1/4 cup sugar. Refrigerate 15-20 minutes, stirring often, until mixture thickens to a paste but not completely set.
In mixer bowl at high speed beat egg whites until soft peaks form; gradually sprinkle 1/4 cup sugar on mixture until it totally dissolves.
On low speed fold in raspberry mixture.
Whip cream as directed or use an 8 oz. container of thawed whipped topping. Fold into raspberry mixture.
Refrigerate until set.
**NOTE: This recipe uses raw egg whites. You can maybe substitute dried egg whites. You can probably substitute 1 large package of jello using only the hot water in place of the raspberries and unflavored jello. Try using other frozen fruit like strawberries or cherries. These would still need to be strained and use unflavored gelatin. This would be a dye free recipe using the frozen fruit.