- olive or canola oil spray
- 1/4 cup plain flour
- 2 eggs
- 1 cup low-fat milk
- 1/2 tsp vanilla extract
- 825 g canned apricots in natural juice, drained
- 1 tsp cinnamon, ground
- 1 1/2 tbs caster sugar
|per serve||per 100g|
|Energy||756 kJ||366 kJ|
|Protein||7.7 g||3.7 g|
|Fat, total||4.3 g||2.1 g|
|— saturated||1.6 g||0.8 g|
|Carbohydrate||25.8 g||12.5 g|
|— sugars||18.2 g||8.8 g|
|Sodium||56.5 mg||27.4 mg|
|Fibre||4 g||2 g|
Source: LiveLighter® State of Western Australia 2012. Reproduced with permission.?
1. Preheat oven to 200°C (180°C fan forced).
2. Spray a 22cm diameter shallow ovenproof dish with oil.
3. Combine flour, sugar, eggs, milk and vanilla in a bowl and mix well.
4. Place apricots with cut side down into dish, then pour egg mixture on top and sprinkle with cinnamon.
5. Bake for 30 minutes or until custard is set. Stand for 5 minutes before serving.
Alternatively bake individual serves in four small 1-cup capacity ovenproof dishes for 25 minutes.
Use 600g of any kind of fresh seasonal fruit or canned fruit (drained of natural juice) including peaches, plums, pears, apples, pitted cherries or frozen berries.