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Contributed by:
Chantal S.

• 4 egg whites and 4 egg yolks (separated) [4P]
• 1/3 cup of Splenda
• 1 cup of pureed peaches (use 2 fresh peaches, or canned) [2C]
• 3 tablespoons of corn starch [1C]
• 2 Tablespoons of slivered almonds [4F]
• 1 pinch of salt
• 2 tablespoons of lemon juice
• 1/2 oz of almond liqueur (Amaretto) [1C]

Directions:

• Preheat oven at 375 F, spray either 4 small or one large round ramekin, for the oven.

• In a bowl, beat the 4 egg whites with the Splenda until stiff peaks form.

• In another bowl, mix all the other ingredients. Slowly fold the egg whites into the other mixture until well blended, do not overfold.

• Pour into a large ramekin or 4 small ramekins. Bake 25 minutes if using 4 small ramekins, 35 minutes if using a large one.

• Carefully remove from oven and serve.