Almond rice pudding tart is a delicious and creamy dessert that is perfect for any occasion. It is also a relatively healthy dessert, with only 3 Weight Watchers points per serving. This tart is made with a creamy almond rice pudding filling that is baked in a flaky crust. The tart is then topped with a sprinkling of sliced almonds and a drizzle of honey. The result is a dessert that is both delicious and satisfying.
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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
FALL VEGETABLE GRATIN (LOW FAT) - 3 WW POINTS
This is a Cooking Light recipe with some minor modifications based on my personal tastes. You can make the gratin in advance and heat it before serving making it suitable for holidays or special occasions.
Provided by justcallmetoni
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim roots, outer leaves, and tops from the leeks, leaving 6 inches or so of the base. Split each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse thoroughly under cold water, drain. Repeat. Set aside.
- Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half.
- Wash and peel carrots trimming off ends. Cut into 1/4 inch pices making coins or cut on a the diagonal for oblong pieces. Set aside.
- Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sauté 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside.
- While vegetables are cooking warm milk in a small saucepan. Place milk in pitcher. (I find this warming creates a smoother sauce, but you may skip it if you are short on time.) Melt butter in the same saucepan over medium-low heat, stir in flour. It will form more lumps than paste - that's low fat cooking. Add in 1/4 cup of milk and vigorously whisk to blend the flour and remove lumps. Gradually add the remaining milk, stirring each with a wire whisk until well blended. Increase heat to medium, cooking for about 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and Parmesan. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.).
- Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated.
- If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.
Nutrition Facts : Calories 141.9, Fat 3.2, SaturatedFat 1.4, Cholesterol 5.7, Sodium 140.1, Carbohydrate 23.2, Fiber 4.8, Sugar 9.2, Protein 7.5
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
Almond-Rice-Pudding Tart | 3-Week Meal Plan| Menu of Recipes: Recipe
Almond-Rice-Pudding Tart is a low-calorie dessert option. It uses low-sugar all-purpose gluten-free-baking mix, brown rice, almond milk, egg, butter, evaporated skim milk, sugar, semi-skimmed milk, brown rice, and vanilla. It is a good source of protein, potassium, and magnesium.Conclusion
Almond-Rice-Pudding Tart is a delicious and creamy dessert. The recipe uses some healthy substitutes like low-sugar all-purpose gluten-free-baking mix and almond milk, which makes it a healthier and tastier choice. Here are some tips for making Almond-Rice-Pudding Tart:- Make sure to use cold ingredients when making the crust. This will help prevent the crust from becoming too crumbly.
- Use a sturdy pie plate when assembling the Tart. This will help prevent the crust from cracking when you bake it.
- Bake the Tart until the crust is golden brown and the pudding is set. This will help ensure that the Tart is properly baked.
- Serve the Tart chilled. This makes it easier to serve.
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