Separately, puree cantaloupe and raspberries in food processor or blender. Sprinkle gelatin over milk in small saucepan. Let soften 5 minutes. Heat, stirring constantly until gelatin dissolves, about 3 minutes. Remove from heat; stir in Equal. Stir in fruit purees. Beat egg whites until soft peaks form. Gently fold into puree mixture. Freeze until slushy, about 2 hours. Remove from freezer; whip until smooth in food processor or blender. Refreeze 3 to 4 hours until firm. Whip just before serving. Best when served within 3 days.