Peach Tart
Yield
1 piePrep
15 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 29 | ounces |
peaches
sliced, drained |
|
| ¾ | cup |
rolled oats
|
|
| 1 | cup |
milk, skim
|
|
| ½ | cup |
liquid egg substitute
fat-free |
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 838.1 | ml/g |
peaches
sliced, drained |
|
| 177 | ml |
rolled oats
|
|
| 237 | ml |
milk, skim
|
|
| 118 | ml |
liquid egg substitute
fat-free |
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
Coat a deep 9 inch pie plate with a non-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℉ (180℃). for 35 to 40 minutes or until puffed and golden.
