Crunchy Roma Rice Pudding Fritters

Courtesy of Chef Lauren Keilbach, Kozy Shack

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

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