Ingredients:
1 1/2 Tbs. canola or safflower oil
3 tsp. skim milk
2 egg yolks or equivalent egg substitute
1/3 cup ground raw almonds (consistency of flour)
1/2 tsp. baking soda
1 tsp. cream of tartar
2 egg whites, beaten stiff
3 tsp. skim milk
2 egg yolks or equivalent egg substitute
1/3 cup ground raw almonds (consistency of flour)
1/2 tsp. baking soda
1 tsp. cream of tartar
2 egg whites, beaten stiff
Recipe:
1. Combine the oil with the skim milk.
2. Add the egg yolk and ground almonds and beat well.
3. Add the baking soda and cream of tartar.
4. Beat the egg whites until stiff. Fold the egg whites carefully into the nut mixture.
5. Grease or spray with cooking spray a 9-inch/23cm pie dish.
6. Spread batter evenly on the base and the sides of the dish.
7. Bake in a preheated 350 F/175 C oven for about 15 minutes. Cool.
2. Add the egg yolk and ground almonds and beat well.
3. Add the baking soda and cream of tartar.
4. Beat the egg whites until stiff. Fold the egg whites carefully into the nut mixture.
5. Grease or spray with cooking spray a 9-inch/23cm pie dish.
6. Spread batter evenly on the base and the sides of the dish.
7. Bake in a preheated 350 F/175 C oven for about 15 minutes. Cool.
Serves:
9-inch/23cm shell (8 pieces)
Notes:
Filled with vegetable purees, flans are an excellent light protein main course.
Also spread fruit purees and top with whipped cream for delicious desserts.
Fat content: 5g of fat per serving.