• Fold a 24-inch piece of foil in half lengthwise. Fit around a 1-quart souffle dish to create a 3-inch collar above the dish. Secure tightly with tape.

  • Cook blueberries, sugar and 1 tablespoon water in saucepan over medium heat for 6 minutes, breaking up with a spoon. Add cornstarch mixture; cook 1 more minute. Cool completely.

  • In a medium-size bowl, mix together the powdered egg whites and warm water. Let stand for 5 minutes. Beat on medium-high speed until soft glossy peaks form.

  • In a large bowl, mix together softened ice cream and whipped topping; ice cream should be consistency of sour cream (do not let it melt). Fold in the beaten egg whites. Swirl in blueberry mixture and raspberries.

  • Spoon mixture into the prepared dish. Freeze for 6 hours to overnight. To serve, let stand 10 minutes at room temp.

Nutrition Facts

186 calories; 8 g total fat; 7 g saturated fat; 10 mg cholesterol; 48 mg sodium. 23 g carbohydrates; 1 g fiber; 3 g protein;