1 peach
2 tbsp. sugar
1/4 tsp. lemon juice
Pinch of salt
2 egg whites

Butte rand sugar 4 individual souffle dishes (1 cup each). Peel peach and cut into thin slices. Sprinkle with 1 tablespoon of sugar and lemon juice. Beat egg whites with salt until they hold soft peaks. Gradually beat in remaining 1 tablespoon sugar and continue beating until they hold stiff peaks. Gently fold in peach slices. Divide among dishes and smooth tops. Bake at 350 degrees until puffed and browned, about 18 minutes. 4 servings. (47 calories)