I really suggest reading the book "designing great beers". This book has been a great book for me and I still pull it out every once in awhile for styles that I'm not 100% on. It will help you along the way in recipe formulation.
As for your recipe...
I'd suggest a 50/50 or 40/60 2-row/wheat mix. I'd also probably keep the acid malt to less than 10% of the total grist. I usually do around a pound of fresh fruit per gallon. With raspberries, you can get by with a little less, especially in a wheat.
Also, go with a wheat yeast.