Categories: Rice/grains, Desserts 
      Yield: 12 servings 
  
      3 c  Nonfat milk                              Cheese 
    1/2    Vanilla bean, split                 2 tb Finely slivered candied 
    1/4 c  Medium-grain rice                        Ginger 
    1/2 c  Sugar                               1    Low-Fat Sweet Pastry 
      1    (8-ounce) carton frozen             1 ts Ground cinnamon 
           Egg substitute, thawed              1 tb Powdered sugar, optional 
    1/3 c  Low-fat ricotta cheese or                Sliced candied ginger, 
           Pureed fat-free cottage                  Optional 
 
----------------------------LOW-FAT SWEET PASTRY---------------------------- 
    1/2 c  Plus 2 tablespoons oat flour      1/2 ts Ground cardamom or cinnamon 
           Blend                           2 1/2 tb Sugar 
      5 tb All-purpose flour                   3 ts Cold butter, diced 
    1/4 c  Cake flour                          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.