• Mix gelatin, water and triple sec in bowl; let stand 5 minutes to soften.

  • Combine nectar, grape juice and maple syrup in nonreactive saucepan. Bring to boiling. Remove from heat. Add gelatin mixture, zest and juice; stir to dissolve gelatin. Pour into clean bowl. Place in ice-water bath. Let cool until mixture begins to thicken and slightly set, 20 minutes.

  • Reconstitute powdered egg whites according to package directions, then gradually beat in sugar until stiff peaks form.

  • Fold diced mango and peach into gelatin mixture. Fold in egg whites. Spoon into 12 dessert glasses. Refrigerate 2 hours or until set.

  • To serve, top each with 1 tablespoon yogurt and 2 peach slices.

Nutrition Facts

108 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 55 mg sodium. 21 g carbohydrates; 1 g fiber; 5 g protein;