INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350 oF.
2. Cut angel food cake in half horizontally; cut each half crosswise into 1
3. Arrange apricot halves in bottom of a 2 1/2 quart casserole coated with
cooking spray. Arrange half of cake slices over apricots; sprinkle with 2
tablespoons oat bran, if desired. Drizzle 1/4 cup marmalade over mixture.
Reserve 8 peach slices ; set aside. Arrange remaining peach slices over ma
rmalade; sprinkle with remaining 2 tablespoons oat bran, if desired. Arrang
e remaining cake slices over mixture; drizzle with remaining 1/4 cup marmal
ade. Arrange reserved 8 peach slices over top of mixture.
4. Combine milks, honey, egg, and egg whites in a medium bowl; stir well, a
nd pour over cake mixture. Bake at 350 oF for 30 minutes or until a knife
inserted in center comes out clean. Let flan stand 10 minutes before
serving.
Note: Melt marmalade in a saucepan over low heat or in the microwave at MED
IUM (50% from power).
Yield: 8 servings. Selections:1 FR/V, 190C. Points: 4. Per serving:
Calories 230 (4% from fat); protein 8.9 g; fat 1.1 g (sat 0.3 g);
carbohydrates 47.8 g; fiber 1.1 g; cholesterol 29 mg; iron 0.7 mg; sodi um
276    mg; calcium 199 mg.
Recipe by: Weight Watchers Magazine, September/October 1997
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 24,
1998

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”