1 cn (29 oz) sliced peaches, 1/2 c Fat-free egg substitute
Drained 2 T Honey
3/4 c Rolled oats 1 t Vanilla
1 c Skim milk 1/4 t Cinnamon
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.
Yields
6 servings