Rose Rice Custard with Pomegranate Jelly looks and tastes heavenly! For a dessert – it is low in calories, saturated fat, cholesterol; provides 4 g protein and 1.5 carbohydrate exchanges.
I have used 100% pure pomegranate juice to prepare the jelly. But if tangy sweet taste is not your choice, it can be substituted with cherry juice or even concord grape juice for good nutritional benefits. In the US, gelatin dessert is usually referred to as jello, which comes from the brand name Jell-O. But elsewhere it is still referred to as jelly.
Pomegranate, the gorgeous fruit with its rich red ruby like arils, has been in the news for years for its promise of myriad health benefits. Well, what does it offer? Studies with pomegranates have shown a wide spectrum of effects – hypolidpidemic, antidiabetic, antioxidant, antibacterial, anti-inflammatory, antiviral, anti-aging, anti-atherosclerotic and anticarcinogenic. Wow, that was a lot of anti’s!!
And those health benefits have been attributed to its rich polyphenolic content, specifically the punicalagins, punicalins, gallagic acid, ellagic acid and anthocyanins. In cancer research, pomegranates have been found to exert antiproliferative, antimetastatic, anti-invasive effects and induction of apoptosis. The most remarkable data has been revealed in prostrate cancer research.
It is best to enjoy it as a fruit, of course! But the fresh juice is so delicious and refreshing. During pomegranate season, I use my pomegranate juicer to enjoy it sometimes. However, one should remember that it is still a fruit juice with sugar content in it. But it is definitely a great alternative to make jelly in place of the store bought artificially flavored jelly. Can’t beat the goodness that comes along with the sweet pomegranate juice any day!!
Rice custard is a completely different experience – in texture, taste and flavor. I have used almonds to add creaminess and richness to the rice custard, while boosting the nutrition. Honey is used to sweeten the custard instead of refined sugar. The rose water adds to the sweet flavor. And a tiny bit of almond extract gives a faint note of almonds. I love marzipan and it reminds me of that. But if you do not like almond extract, you can skip that.
Photo Credit: Bijan of www.bijansviewfinder.com
So today, choose this Rose Rice Custard with Pomegranate Jelly to take a healthier (but tasty) walk into the paradise of sweets!
ROSE RICE CUSTARD WITH POMEGRANATE JELLY
NUTRITION FACTS
Servings: 9 Serving Size: approx 1/2 cup custard with jelly
Calories 144, Total Fat 4 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 2 g), Cholesterol 5 mg, Sodium 34 mg, Potassium 245 mg, Phosphorus 96 mg, Total Carbohydrate 24 g, Dietary Fiber 1 g, Sugars 17 g, Protein 4 g
Preparation Time: 10 minutes
Cooking Time: 15 minutes
INGREDIENTS
1 ¾ cups pomegranate juice
1 ½ envelopes unflavored gelatin
6 ½ tablespoons rice flour
2 ¼ cups reduced fat milk
1/4 cup blanched almonds, soaked overnight
1/4 cup light honey
1/4 cup rose water
1/8 teaspoon pure almond extract*
2 tablespoons pistachios for garnish
DIRECTIONS
Bring the Pomegranate juice to a quick boil. Sprinkle the gelatin granules, stir and let it dissolve. However, I would recommend following the instructions on the gelatin package to make the Jelly, as it may be specific to the product.
Divide the pomegranate jelly into nine glass dessert bowls and let it set in the refrigerator.
Grind the soaked almonds with the milk in a high speed blender until smooth.
Dissolve the rice flour in about half cup of the blended almond-milk. Add honey to the remaining milk, stir it well and bring it to a boil.
Take the saucepan away from heat and add the rice flour-milk paste and whisk it until nicely mixed.
Return the sauce pan back to the stove and cook the mixture on a medium heat until it starts to thicken. Add the rose water and mix it in.
While cooking the custard, make sure to stir with a whisk to prevent lump formation and sticking to the pan bottom.
Reduce the heat to low-medium and stir until the custard coats the back of a spoon and reaches a thick custard like consistency.
Take the custard away from the heat source and cover with a parchment paper or a lid and allow to cool.
Divide the custard and carefully layer it on top of the pomegranate jelly in the glass dessert bowls. Sprinkle chopped pistachios on the top. Chill and serve the Rose Rice Custard with Pomegranate Jelly.
Notes:
* I used Dr. Oetker Moroccan Almond Natural Extract, which is made from the natural extract of high quality Moroccan almonds and is free from artificial colors and preservatives.
Photo Credit: Bijan of www.bijansviewfinder.com
1/2 cup custard with jelly
Rose Rice Custard with Pomegranate Jelly looks and tastes heavenly! For a dessert – it is low in calories, saturated fat, cholesterol; provides 4 g protein and 1.5 carbohydrate exchanges.
10 minPREP TIME
15 minCOOK TIME
25 minTOTAL TIME
Save RecipeINGREDIENTS
- 1 3/4 cups pomegranate juice
- 1 1/2 envelopes unflavored gelatin
- 6 1/2 tablespoons rice flour
- 2 1/4 cups reduced fat milk
- 1/4 cup blanched almonds, soaked overnight
- 1/4 cup light honey
- 1/4 cup rose water
- 1/8 teaspoon pure almond extract*
- 2 tablespoons pistachios for garnish
INSTRUCTIONS
- Bring the Pomegranate juice to a quick boil. Sprinkle the gelatin granules, stir and let it dissolve. However, I would recommend following the instructions on the gelatin package to make the Jelly, as it may be specific to the product.
- Divide the pomegranate jelly into nine glass dessert bowls and let it set in the refrigerator.
- Grind the soaked almonds with the milk in a high speed blender until smooth.
- Dissolve the rice flour in about half cup of the blended almond-milk. Add honey to the remaining milk, stir it well and bring it to a boil.
- Take the saucepan away from heat and add the rice flour-milk paste and whisk it until nicely mixed.
- Return the sauce pan back to the stove and cook the mixture on a medium heat until it starts to thicken. Add the rose water and mix it in.
- While cooking the custard, make sure to stir with a whisk to prevent lump formation and sticking to the pan bottom.
- Reduce the heat to low-medium and stir until the custard coats the back of a spoon and reaches a thick custard like consistency.
- Take the custard away from the heat source and cover with a parchment paper or a lid and allow to cool.
- Divide the custard and carefully layer it on top of the pomegranate jelly in the glass dessert bowls. Sprinkle chopped pistachios on the top. Chill and serve the Rose Rice Custard with Pomegranate Jelly.
RECIPE NOTES
I used Dr. Oetker Moroccan Almond Natural Extract, which is made from the natural extract of high quality Moroccan almonds and is free from artificial colors and preservatives.
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