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Angel Food Fruit Flan
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
Preheat oven to 350 oF.
Cut angel food cake in half horizontally; cut each half crosswise into 12 slices. Set aside.
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.
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.
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