In small saucepan, combine milk, cornstarch and sweetener until cornstarch is dissolved. Bring to a boil, reduce heat and simmer until slightly thickened, stirring constantly. Cool; add vanilla and almond extracts. In small bowl, beat egg white until stiff but not dry. Carefully fold into sauce so as not to reduce volume. Divide peaches into 4 sherbet glasses or serving dishes. Spoon sauce over peaches.