PEACH BAVARIAN

      Title: PEACH BAVARIAN
  Categories: Low-cal, Desserts, Fruits
       Yield: 8 Servings
  
     1/4 c  Sugar
       1 x  Gelatin, unflavored, envelop
       1 c  Peach slices, frozen
            -unsweetened thawed
       8 oz Yougart, peach
       2 x  Egg whites
       2 tb Sugar
     1/2 c  Cream, whipping
  
   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.
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