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3 c Nonfat milk
1/2 Vanilla bean, split
1/4 c Medium-grain rice
1/2 c Sugar
1 (8-ounce) carton frozen
Egg substitute, thawed
1/3 c Low-fat ricotta cheese or
Pureed fat-free cottage
Cheese
2 tb Finely slivered candied
Ginger
1 Low-Fat Sweet Pastry
1 ts Ground cinnamon
1 tb Powdered sugar, optional
Sliced candied ginger,
Optional
LOW-FAT SWEET PASTRY
1/2 c Plus 2 tablespoons oat flour
Blend
5 tb All-purpose flour
1/4 c Cake flour
1/2 ts Ground cardamom or cinnamon
2 1/2 tb Sugar
3 ts Cold butter, diced
1 tb Canola oil
2-2 1/2 tb very cold water The low-calorie rice pudding flan is so
delicious by itself that you may want to save the calories and fat in the
crust, and serve it without the pastry. Bring nonfat milk to boil in medium
saucepan. Add vanilla bean and rice. Cover partially and simmer until rice
is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in
sugar and continue and continue cooking 3 minutes. Remove from heat and
cool slightly. Remove vanilla bean. Blend egg substitute with ricotta
cheese. Stir into rice mixture with candied ginger. Carefully pour into
prepared pastry shell, filling almost to the top (if there is any flan
mixture left from incomplete reduction in cooking, place in small custard
dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4
teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set.
Remove from oven. Sift powdered sugar over and sprinkle with remaining
cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12
servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg
cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25
gram fiber. The use of oat flour blend and cake flour is what gives this
low-fat crust its tenderness. It also makes it more difficult to roll, but
don’t despair: The dough is easily patched. Low-Fat Sweet Pastry Sift
flour, cardamom and sugar into large bowl. Rub in butter with fingers or
cut in with pastry blender until size of small peas. Using fork, stir in
oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until
flour is moistened without being wet. Gather dough with moist hands, shape
into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on
lightly floures board. (To facilitate rolling, dough may also be rolled
between sheets of wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift and press onto 9-inch
square tart pan with removable bottom. Cut off dough edges. Bake at 425
degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
Unsalted butter will give a more delicate fresh flavor in this pastry. Add
a dash of salt if using.
From
Yields
12 Servings
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