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Chill small mixing bowl and beaters in freezer or refrigerator. Cut peaches into small pieces. Combine peaches and juice, gelatin, and sugar in 2-quart microwave-safe bowl. Set aside. Microwave (high) strawberries in package 1 to 1 1/2 minutes or until partially thawed. Set aside. Microwave (high), uncovered, peach mixture 1 1/2 to 2 minutes or until boiling, stirring once. Stir in strawberries until thawed. Refrigerate until slightly thickened, about 1 hour. Beat egg whites, nonfat dry milk granules, and ice water in chilled bowl at high speed until mixture forms stiff peaks. Fold into chilled fruit mixture. Carefully pour into 8 inch square baking dish. Freeze until firm, 3 to 4 hours. Store in freezer. To serve, allow to stand 15 to 20 minutes at room temperature before cutting into squares. An 8 ounce can crushed pineapple in fruit juice can be substituted for peaches; increase sugar to 1/3 cup. Calories increase to 90 per serving. Place a few ice cubes in water until water is ice cold. This is important for proper whipping.
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