1 c. gingersnap crumbs (about 15 cookies), I used graham crackers
2 tbsp. butter, melted
1 can (8 1/2 oz.) low-calorie sliced peaches, drained
1 carton (8 oz.) unflavored yogurt
1 tbsp. honey
1 tsp. lemon juice
1 env. unflavored gelatin
2 egg whites
9-inch baked pie shell
Ground nutmeg

Heat oven to 350 degrees.

1. Mix gingersnap crumbs and butter. Press mixture firmly and evenly in bottom and up side of 8-inch pie plate. Bake 8 minutes. Cool.

2. Reserve 3 peach slices for garnish. Place remaining peaches, the yogurt, honey and lemon juice in blender container; cover. Blend on high speed until smooth. Heat yogurt mixture and gelatin in saucepan over low heat, stirring constantly until gelatin is dissolved. Refrigerate until mixture mounds slightly when dropped from spoon.

3. Beat egg whites until stiff but not dry. Fold peach mixture into egg whites. Pour into pie shell. Garnish with reserved peach slices. Sprinkle with nutmeg. Refrigerate at least 3 hours. TIP: 145 calories per serving.