Title: Peach bavarian
 Categories: Lowcal, Desserts, Fruits
      Yield: 8 Servings
 
    1/4 c  Sugar
      1 x  Gelatin, unflavored, envelop
      1 c  Peach slices, frozen   *
      8 oz Yougart, peach
      2 x  Egg whites
      2 tb Sugar
    1/2 c  Cream, whipping
 
  * frozen unsweetened peach slices, thawed
  ~---------------------------------------------------------------------
  ~--- PER SERVING: 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. In a small
  saucepan combine 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 8 dessert dishes and chill in the
  refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS