2 cans (16 oz. each) apricot halves, packed in unsweetened juice, drained
4 eggs
3 egg yolks
1/8 tsp. salt
12 packets (12 grams) Equal Tabletop Sweetener
2 env. (2 tbsp.) unflavored gelatin
1/4 c. lemon juice
1/4 c. cold water
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. rum extract
1/2 c. evaporated skim milk

Puree apricots in food processor or blender and set aside. (Reserve 1 apricot half for garnish.) Using electric mixer, beat eggs, yolks, salt and Equal at high speed for approximately 15 minutes or until mixture is very thick and creamy.

While eggs are beating, place gelatin, lemon juice and cold water in saucepan. Heat and stir until dissolved. Remove from heat and set aside.

When eggs are thoroughly beaten, add extracts. Continue beating and add dissolved gelatin. Turn mixer to low and add apricot puree. Transfer mixture to another bowl.

In chilled bowl, beat cold evaporated skim milk until stiff peaks form. Fold into apricot mixture. Pour into 6 cup souffle dish with a 3 inch aluminum foil collar. Refrigerate. Garnish by cutting the apricot half into 10 very thin slices and fanning the slices on the souffle. Servings: 10.