Angel food fruit flan

8 Servings

Ingredients

Quantity Ingredient
10½ ounce Angel food cake loaf
16 ounces Apricot halves in juice; drained
Nonstick cooking spray
¼ cup Oat bran; optional
½ cup Low-sugar orange marmalade; melted and divided
16 ounces Sliced peaches in juice; drained
12 ounces Evaporated skim milk
½ cup Skim milk
¼ cup Honey
1 large Egg; lightly beaten
2 larges Egg whites; lightly beaten
2 slices. Set aside.

Directions

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 2½ quart casserole coated with cooking spray. Arrange half of cake slices over apricots; sprinkle with 2 tablespoons oat bran, if desired. Drizzle ¼ 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 ¼ 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 1⅒ g (sat 0.3 g); carbohydrates 47⅘ g; fiber 1⅒ 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@...> on Mar 24, 1998

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