Raspberry ice

Ingredients:

4 cups fresh raspberries or thawed and drained frozen raspberries
1 (7 ounce) jar Marshmallow creme
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Preparation:

Place raspberries in blender or food processor container fitted with steel blade. Cover. Blend until smooth.
Gradually add raspberries to Marshmallow creme, beating with electric mixer until well blended. Blend in juice and peel.
Freeze for 2 hours or until almost firm. Break up mixture with spoon.
Beat with electric mixer until smooth. Refreeze 4 to 6 hours or until firm.