| 1 | Slice 2 of the peaches very thin. |
| 2 | Sprinkle with sweetener equivalent to 3 t of sugar. |
| 3 | Set aside. |
| 4 | 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. |
| 5 | Place 1 cup of the water in a small saucepan. |
| 6 | Sprinkle gelatin over water and let soften a few minutes. |
| 7 | Heat on low heat stirring frequently, until gelatin is completely dissolved. |
| 8 | Remove from heat. |
| 9 | In a blender container, combine yogurt and remaining unsliced peaches. |
| 10 | Blend until smooth. |
| 11 | Add gelatin mixture remaining 1 cup of water, remaining sweetener and extracts. |
| 12 | Blend until smooth. |
| 13 | Stir in sliced peaches. |
| 14 | Pour into a 9c mold and chill several hours. |
| 15 | Until firm. |
| 16 | Unmold and serve. |
| 17 | Nutrition (per serving): 41 calories total fat 0 g (2% of calories) |
