Tropical Sherbet

1 (3-oz.) package raspberry flavored gelatin

½ cup hot water

¼ cup lemon juice

1 pint soured cream

2 egg whites, beaten ’til stiff

1 cup Ocean Spray Cranberry Orange Relish

1 tablespoon crystallized ginger, chopped

Put large bowl and beater into refrigerator to chill. Dissolve gelatin in hot water; add lemon juice and soured cream. Pour into refrigerator tray and freeze to mushy stage. Remove gelatin mixture and beat until light and fluffy. Fold in beaten egg whites, cranberry relish and crystallized ginger. Return to trays and freeze. Serve with chicken or pork or as a light dessert.