Crunchy Roma Rice Pudding Fritters
Ingredients
Dough
1½ cups Kozy Shack Original Rice Pudding
1 teaspoon Rum Extract
1 teaspoon Grated Orange Peel
1 cup All-Purpose Flour, or more as needed
1/3 cup All-Purpose Flour
1 cup Panko Bread Crumbs
2 Eggs
1 teaspoon Water
1½ cups Canola Oil, or more as needed
¼ cup Granulated Sugar
1 teaspoon Cinnamon
Serving Suggestion
¼ cup Caramel Topping
Recipe Preparation
1. Place Rice Pudding in large bowl; stir in rum extract and grated orange peel; add flour forming very soft
dough. As needed, stir in additional flour one tablespoon at a time (up to ½ cup) so that dough pulls
together and can be scooped.
2. Place 1/3 cup flour and bread crumbs on two separate flat dishes.
3. In a small bowl, whisk eggs and water together.
4. Using cookie scooper, place level 1½ tablespoons balls of soft pudding dough into flour to coat; shake off
excess flour. Using a slotted spoon, place balls into egg mixture to coat; remove and roll in bread crumbs
to coat thickly.
5. Place balls on foil lined 10x15 inch pan, chill in freezer for about 10 minutes or until ready to cook.
Lightly reshape into ball shape if needed before frying.
6. Heat oil to about 375 degrees in 10-inch skillet or deep fryer. Cook rice pudding in hot oil for about 1½ to
2 minutes, turning to lightly brown all around. Remove to paper towel-lined plate to drain.
7. In gallon plastic bag, combine sugar and cinnamon; place warm rice pudding in bag; shake to coat.
8. To serve as dessert: lightly drizzle caramel topping on serving plates. Serve rice pudding fritters warm
whole or cut each ball in half exposing the soft rice pudding center.
Yields 12 rice pudding fritters. Serves: 6
Crunchy Roma Rice Pudding Fritters
By Gloria Piantek
© 2012
New York Style Strawberry Cheesecake
Ingredients
16 oz. Kozy Shack® No Sugar Added tapioca pudding
2/3 cup of 1/3 fat cream cheese
1/3 cup frozen strawberries, pureed
1 tablespoon vanilla extract
6 Mini Graham Cracker pie crusts
Fresh strawberries (for garnish)
Preparation:
1. Preheat oven 350 F
2. Bake pie crusts for 5 minutes or until golden brown
3. Let crust cool.
4. In a large bowl, whip cream cheese
5. Add pudding and strawberry puree to mixture
6. Divide mixture in graham cracker crusts
7. Place in oven for 15 - 20 minutes
8. Garnish each cheesecake with fresh strawberries
Nutrient Analysis for Single Serving
Calories: 248
Protein: 6 g
Carbs: 26 g
Total Fat: 12 g
Trans Fat: 0 g
Sat Fat: 6 g
Cholesterol: 24 mg
Sodium: 317 mg
Fiber: 0 g
Preparation time:
35 minutes
Yield:
6 servings
Kozy Shack Chocolate-Almond Truffle Pops
Ingredients
2-1/2 cups semi-sweet chocolate chips, divided use
8 ounces Neufchatel cheese, softened
1 cup Kozy Shack® Chocolate Pudding
1/8 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
3/4 cup finely chopped toasted almonds, divided use
1 tablespoon vegetable shortening
Also needed
30 4-inch lollipop sticks
30 paper candy cup liners
Preparation
Line a large baking sheet with parchment or waxed paper. In a medium-size microwave safe bowl, melt 1 cup chocolate chips. Microwave 1 minute, stirring in 20 second intervals, or until chips are smooth and creamy. Using an electric mixer, cream together Neufchatel cheese and chocolate chips until smooth. Add Kozy Shack® Chocolate Pudding, almond extract, and vanilla extract. Beat until smooth and creamy. Stir in 1/4 cup toasted almonds.
Using a cookie dough scoop 1-1/4 inches in diameter, scoop rounded scoops of chocolate mixture onto prepared baking sheet. Cover and place in freezer for 30 minutes. Remove from freezer and insert a lollipop stick into each truffle; reshape as needed. Freeze an additional 30 minutes or until firm.
In a medium-size microwave safe bowl, melt remaining chocolate chips and vegetable shortening. Microwave 1 minute, stirring in 20 second intervals, or until chips are smooth and creamy. Dip truffle pops in melted chocolate, letting excess drip back into bowl. Immediately dip pops into remaining chopped almonds. Return to baking sheet. Refrigerate until firm. Place in paper candy cups.
Preparation time
80 minutes
Yield
30 pops