Thaw a package of raspberries. Dissolve gelatin in the boiling water; add cold water and lemon juice. Refrigerate until mixture begins to thicken. Drain raspberries, reserving the juice. Beat the nonfat dry milk with ice-cold water until the consistency of whipped cream. Beat gelatin until frothy. Fold whipped milk into gelatin' add the drained raspberries carefully. Spoon into 6 sherbet glasses. Chill 1 sherbet glass = 100 calories If desired 1 tablespoon of raspberry juice may be drizzled over each serving but add 15 calories per serving Submitted by: Jan