| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 10 1/2 | oz | Angel food cake loaf |
| 16 | oz | Apricot halves in juice; drained |
| Nonstick cooking spray | ||
| 1/4 | c | Oat bran; optional |
| 1/2 | c | Low-sugar orange marmalade; melted and divided |
| 16 | oz | Sliced peaches in juice; drained |
| 12 | oz | Evaporated skim milk |
| 1/2 | c | Skim milk |
| 1/4 | c | Honey |
| 1 | lg | Egg; lightly beaten |
| 2 | lg | Egg whites; lightly beaten |
| 2 | slices. Set aside. |
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
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