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1
Bring nonfat milk to boil in medium saucepan.
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2
Add vanilla bean and rice.
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3
Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally.
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4
Stir in sugar and continue cooking 3 minutes.
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5
Remove from heat and cool slightly.
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6
Remove vanilla bean.
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7
Blend egg substitute with ricotta cheese.
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8
Stir into rice mixture with candied ginger.
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9
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).
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10
Sprinkle with 1/4 teaspoon cinnamon.
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11
Bake at 400F (200C).
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12
25 to 30 minutes or until set.
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13
Remove from oven.
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14
Sift powdered sugar over and sprinkle with remaining cinnamon.
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15
Serve warm and garnish with sliced ginger if desired.
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16
The use of oat flour blend and cake flour is what gives this low- fat crust its tenderness.
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17
It also makes it more difficult to roll, but don't despair: The dough is easily patched.
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18
Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl.
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19
Rub in butter with fingers or cut in with pastry blender until size of small peas.
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20
Using fork, stir in oil.
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21
Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet.
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22
Gather dough with moist hands, shape into flattened round and let rest about 15 minutes.
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23
Roll 18 inch thick on lightly floures board.
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24
(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.)
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25
Gently lift and press onto 9-inch square tart pan with removable bottom.
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26
Cut off dough edges.
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27
Bake at 425 degrees F 10 to 15 minutes or until golden brown.
