Angel Food Fruit Flan

Course : Custards
Serves: 8
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10 1/2 ounces angel food cake loaf
16 ounces apricot halves in juice -- drained
1 spray nonstick cooking spray
1/4 cup oat bran -- optional
1/2 cup low-sugar orange marmalade -- melted and divided
16 ounces sliced peaches in juice -- drained
12 ounces evaporated skim milk
1/2 cup skim milk
1/4 cup honey
1 large egg -- lightly beaten
2 large egg whites -- lightly beaten

Preparation / Directions:

1. Preheat oven to 350 oF. 2. Cut angel food cake in half horizontally; cut each half crosswise into 12 slices. Set aside. 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 marmalade; sprinkle with remaining 2 tablespoons oat bran, if desired. Arrange remaining cake slices over mixture; drizzle with remaining 1/4 cup marmalade. Arrange reserved 8 peach slices over top of mixture. 4. Combine milks, honey, egg, and egg whites in a medium bowl; stir well, and 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 MEDIUM (50% from power).


Nutritional Information:

117 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 23g Carbohydrate; 25mg Cholesterol; 80mg Sodium

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