| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Digest, Feb95, Fatfree |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(29 oz) sliced peaches, |
|
|
Drained |
| 3/4 |
c |
Rolled oats |
| 1 |
c |
Skim milk |
| 1/2 |
c |
Fat-free egg substitute |
| 2 |
tb |
Honey |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Cinnamon |
INSTRUCTIONS
Coat a deep 9' pie plate with a no-stick spray. Arrange the peaches in the
dish.
In a blender, finely chop the oats. Add the milk, eggs, honey, vanilla and
cinnamon. Process until well blended, stopping occasionally to scrape
down the sides of the container. Pour over the peaches.
Bake at 350 degrees for 35 to 40 minutes or until puffed and golden.
Serves 6. Per serving: 132 cal, .7 g fat, 53 mg sodium
This is good either hot or cold. I heep it in the fridge. Enjoy.
Source: From Prevention's 'Quick and Healthy Low-Fat Cooking' book.
Posted by Heibult Angela <J9AY@SDSUMUS.SDSTATE.EDU> to the Fatfree Digest
[Volume 15 Issue 13] Feb. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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