1 can (17 oz.) brown bread or chocolate nut bread, cut into 6 slices
1 can (17 oz.) freestone peach halves, well-drained
2 egg, whites
1/4 tsp. salt
1/3 c. sugar
1 tbsp. sliced toasted almonds
1 can (16 oz.) boysenberries or raspberries

Preheat oven to 400 degrees.

Place 6 slices bread on a cookie sheet; top each slice with a well-drained peach half, cut side down. Beat egg whites and salt until soft peaks form; gradually add sugar and beat until stiff peaks form. Cover each peach half with meringue, covering peach and bread slice completely. Sprinkle top with toasted almonds. Bake 8 to 10 minutes or until lightly browned.

To serve place on dessert dish, spoon over canned boysenberries or raspberries and drizzle juice. May be baked in advance and frozen; defrost 30 minutes before topping and serving. OR, spoon canned pudding on serving plate, swirl fruit juice through it. Place Peach Alaska in center of sauce, serve. Yields 6 servings of 200 calories each.