1 package frozen raspberries; thawed
2 tbsp light corn syrup
1/2 tsp plus 1 tbsp lemon juice
1 cup milk
2 cups miniature marshmallows
1/8 tsp salt
1 tbsp lemon juice
14 ounces crushed pineapple, drained
1 cup heavy cream, whipped
1/2 cup toasted slivered almonds

Combine raspberries, syrup and 1/2 teaspoon lemon juice. Spoon mixture into 16 paper cups set in muffin tins. Place in freezer until partially set. Scald milk; add marshmallows and stir until melted. Cool. Add salt and lemon juice. Fold in pineapple, whipped cream and almonds. Spoon mixture over raspberries. Freeze until firm. To serve, remove paper cups and invert into sherbet glasses. Recipe makes 16 servings of Melba Miniatures Frozen Pineapple Dessert.