---------- Recipe via Meal-Master (tm) v8.02
  Categories: Rice, Desserts
       Yield: 12 servings
       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
       2 tb Finely slivered candied
       1    Low-Fat Sweet Pastry
       1 ts Ground cinnamon
       1 tb Powdered sugar, optional
            Sliced candied ginger,
 ----------------------------LOW-FAT SWEET PASTRY----------------------------
     1/2 c  Plus 2 tablespoons oat flour
       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.