Baked Ricotta Custard
These baked ricotta cream cheese custards are smooth, creamy, and lightly sweet with a delicate vanilla flavor. Served chilled or at room temperature, they make an elegant, simple dessert with a cheesecake-like feel.
Ingredients
Method
- Preheat oven to 250°F
- Beat cream cheese at medium speed with an electrix mixer until creamy.
- Add ricotta cheese and beat until blended.
- Gradulally add SPlenda to mixture and blend.
- Add eggs gradually while beating the mixture. Next add egg white, vanilla and cream to mixture until blended.
- Pour mixture into eight 8oz ramekins and place in a roasting pan.
- Add hot water to pan to a depth of 1 inch.
- Bake for 45 minutes or until custards are set. Custards will puff slightly and remain white.
- Remove from water and cool on wire rack.
- Serve chilled or at room temperature. Garnish if desired.
Notes
Food Exchanges: 1 1/2 starches, 1 medium fat meat, 4 fat.
Recipe courtesy of Splenda, Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics. Recipe created by Gale Gand.
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