1 can (16 oz.) peach halves in unsweetened juice
1 env. (1 tbsp.) unflavored gelatin
1/4 tsp. salt
2-3 drops almond extract
2 egg whites
6 packets (6 grams) Equal Tabletop Sweetener
Red & yellow food coloring
1/2 c. evaporated skim milk, very cold
8 ladyfingers, plain

Drain peaches and reserve juice. Add water to reserved juice, if necessary, to equal 1/2 cup. In a small saucepan, combine juice, unflavored gelatin and salt. Stir over low heat until gelatin is dissolved. Chill mixture until it is the consistency of egg whites. Reserve 1 peach and dice remaining peaches. Place gelatin mixture, almond extract, egg whites and half the diced peaches in a large bowl. Beat with electric mixer until whites are fluffy, about 10 minutes. Mix in the Equal. Add enough food coloring to achieve a soft peach color.

Chill in refrigerator until mixture mounds slightly when dropped from a spoon. Whip chilled evaporated milk until stiff peaks form. Fold whipped milk and remaining peaches into partially set gelatin. Line sides of 8 inch springform pan with ladyfingers split lengthwise. Pour in filling. Chill until firm. Remove sides of pan at serving time. Slice remaining peach and garnish the charlotte with the slices.

Remember not to remove the sides of the springform pan until you are ready to serve. This charlotte is best if made and served on the same day. Servings: 8.