Peaches and Cream Casserole
1/4 cup sugar
1 1/2 cup peaches, peeled, thinly sliced (29 oz. can, drained)
1 1/2 cup rolled oats
2 each egg whites (1 whole egg)
2 teaspoon almond extract
3 cup skim milk (or soy milk)
Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking pan or spray with vegetable spray. In a large bowl, combine the oats, peaches and sugar. In another bowl, combine the remaining ingredients. Beat with a fork or whisk until blended. Add to the oat mixture, mixing well. Place the mixture in a prepared pan. Bake, uncovered, for 50 minutes. Serve hot.
A bit like a custard and a lot like a pudding, this is an easy, fast dessert that has been in around for years. It's a wonderful way to celebrate when the first succulent Georgia peaches arrive in the markets.