Almond Rice Pudding Tart 3 Ww Points Recipes

ALMOND RICE PUDDING TART (3 WW POINTS)

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.

HOMEMADE FLOUR TORTILLAS - 2 (OR 3) WW POINTS

Steps:

• Put the flour, shortening, baking powder, and salt in food processor. With the machine running, add the water through the feed tube; process just until a soft dough forms. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
• Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
• To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

CHERRY ALMOND RICE PUDDING

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

BELGIAN RICE TART (TARTE AU RIZ)

Steps:

• Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
• Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
• Sift flour and salt into a bowl, make a well in the middle.
• Mix rest of the 1/4 cup milk with oil and egg.
• Pour yeast mixture into the well and cut butter into the flour.
• Add milk-oil-egg mixture and knead so you get a soft dough.
• Let rest 30 minutes.
• Remove cooked rice pudding from heat.
• Divide egg, beat white until soft peaks form.
• In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
• Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
• Knead dough, then spread into tart or spring form.
• Pour rice pudding onto dough, baste rim with remaining egg yolk.
• Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
• Remove from oven and let cool.
• Serve plain, with hot cherries or cherry pie filling or whatever topping you like.

WEIGHT WATCHERS PUMPKIN MOUSSE - WW POINTS = 1

Steps:

• Whip all ingredients in a mixer.
• Chill until ready to serve.