RITZ Ashta Sweet Cream Bites
Prep time20 min
Total time5hr 20min
ServingsMakes 4 servings, 5 topped crackers (50 g) each.
- 3 slices soft white sandwich bread, crusts removed, cut into 1/2-inch cubes
- 2 cups homogenized milk (3.25%)
- 1 Tbsp. sugar
- ¼ cup water
- 1 Tbsp. corn starch
- 1 tsp. rose water
- 20 Ritz Crackers
- 2 Tbsp. shelled shelled pistachios, finely chopped
- Small dried rose petals
- Place bread cubes in large bowl. Add milk; stir to evenly soak bread cubes with milk. Refrigerate 3 to 4 hours.
- Spoon bread mixture into large saucepan; stir in sugar. Cook on medium heat 3 to 4 min. or until heated through, stirring frequently. Meanwhile, mix water and corn starch until blended.
- Add dissolved corn starch to ashta (bread mixture) in saucepan; cook and stir 2 to 3 min. or until thickened. Remove saucepan from heat; stir in rose water.
- Pour ashta through fine-mesh strainer into medium bowl, pressing solids through strainer to remove any lumps. Refrigerate ashta 1 hour or until chilled.
- Spoon 1/2 cup ashta evenly onto crackers just before serving; top with nuts and rose petals. Store remaining ashta in refrigerator up to 3 days before using as desired.
- Dried Rose Petals
Be sure to use edible rose petals that are sold for cooking or tea making. Look for them in Middle Eastern markets, health food stores or tea shops.
- How to Use the Leftover Ashta
Serve the remaining unused ashta topped with your favourite fruits, such as raspberries, blueberries or sliced peaches. Or, use it as a dessert topping or filling for your favourite pastry.
Substitute orange blossom water or vanilla for the rose water. Or, top the ashta-topped crackers with rose jam or any other red jam instead of the rose petals. Or for a shortcut, you can substitute mascarpone cheese for the ashta. Stir in a few drops of rose water or orange blossom water before using to top the crackers.
Nutrition Per Serving
|% Daily Value*|