Peach Bavarian

Title: Peach Bavarian

Categories: Low-cal, Desserts, Fruits

Yield: 8 servings

1/4 c Sugar

2 x Egg whites

1 x Gelatin, unflavored, envelop

2 tb Sugar

1 c Peach slices, frozen

1/2 c Cream, whipping

8 oz Yougart, peachfrozen unsweetened peach slices, thawed

132 cal.,

3g Pro.,

18g Carb.,

6g fat,

41mg Chol.,

36mg Sodium

INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A

1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD.

1/4 c sugar and gelatin. Stir in

1/2 cup

cold water. Cook and stir over medium heat till sugar and gelatin are

dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly

smooth.

Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the

consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form

(tips curl over). Gradually add 2 T sugar, beating till stiff peaks form

(tips stand straight). Whip cream till soft peaks form.

WHEN the gelatin mixture is partially set (consistency of unbeaten egg

whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into dessert dishes and chill in the refrigerator 4 hours or till firm.

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