Slice 2 of the peaches very thin. Sprinkle with sweetener equivalent to 3 t of sugar. Set aside. If peaches are very firm and not too ripe you may want to cook them in about a table spoon of water for a few minutes until tender. Place 1 cup of the water in a small saucepan. Sprinkle gelatin over water and let soften a few minutes. Heat on low heat stirring frequently, until gelatin is completely dissolved. Remove from heat. In a blender container, combine yogurt and remaining unsliced peaches. Blend until smooth. Add gelatin mixture remaining 1 cup of water, remaining sweetener and extracts. Blend until smooth. Stir in sliced peaches. Pour into a 9c mold and chill several hours. Until firm. Unmold and serve. Nutrition (per serving): 41 calories Total Fat 0 g (2% of calories)

Published: 1987, by Bobbie Hinman & Millie Snyder

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80ss