1. Lightly grease or spray with non-stick coating a 5 cup (1 1/2L) ring mold. 2. In medium bowl dissolve jelly powder in boiling water. 3. Refrigerate 5 to 10 minutes. 4. Stir yogurt until creamy. 5. Gradually blend yogurt into jelly. 6. Fold in peaches. 7. Pour into prepared mold. 8. Refrigerate until firm. 9. Invert to unmold.
