Almond Rice Pudding Tart 3 Ww Points Food
ALMOND RICE PUDDING TART (3 WW POINTS)
Weight Watchers did it again. I've never made Rice pudding before and this was WONDERFUL. Serving size is 1/8 of tart. 3 WW points per serving
Provided by Trixyinaz
Categories Breakfast
Time 50m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Coat bottom and sides of a 9-inch springform pan with cooking spray.
- Spread toasted almonds in a single layer in bottom of pan.
- Set aside.
- In a heavy-bottomed saucepan, heat milk to boiling.
- Stir in rice, cinnamon and salt.
- Reduce to simmer and cook, stirring occasionally, 15 minutes.
- Add sugar and almond extract and cook, stirring often, 12 to 15 minutes longer or until rice is cooked through and mixture is thick.
- Gently spoon rice mixture into pan and spread evenly, keeping almonds intact on bottom.
- Cool to room temperature.
- Cover and refrigerate just until firm, about 40 minutes.
- To serve, remove sides of pan and invert tart onto serving plate.
- Lift off bottom of pan (almonds will now be imbedded on top of tart).
- Garnish with fresh cherries and serve.
Nutrition Facts : Calories 204.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 2.5, Sodium 218.3, Carbohydrate 39.8, Fiber 1.1, Sugar 12.6, Protein 7.1
DANISH RICE PUDDING WITH ALMONDS
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Provided by Linda Pedersen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
- In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
- Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g
BROWN RICE PUDDING WITH APPLES AND PEARS (WW CORE PLUS)
Faced with the challenge of finding a dessert that met the requirements of the WW Core program, I modified a recipe from one of my favorite cookbooks, "The New American Plate." This is Core plus points for the sugar used, if any. I made mine with the brown sugar Splenda but use what you have on hand. I have done this with the cinnmon sticks, with the vanilla bean and a combination. Both were good. This is not a very sweet pudding and works well rewarmed for breakfast the next day. Thought it was good enough to share.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone.
- Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good.
- Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt.
- Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.
Nutrition Facts : Calories 215.4, Fat 1, SaturatedFat 0.3, Cholesterol 3.9, Sodium 112.3, Carbohydrate 43.4, Fiber 2.8, Sugar 22.7, Protein 8.9
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