Baked Ricotta Custard

By ADW|2017-01-06T10:26:00-05:00Updated: April 25th, 2009|Desserts, Diabetes Recipes|0 Comments


  • 1 1/2 (8oz) packages of cream cheese
  • 3/4 cup ricotta cheese
  • 1/2 cup Splenda No Calorie Sweetner, Granular
  • 2 large eggs
  • 1 large egg white
  • 1/2 tsp vanilla extract
  • 1/2 cup half and half
  • Optional Garnish: Mint leaves and fresh rasberries


  • 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.

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 sutiable for diabetics. Recipe created by Gale Gand.

Nutritional Info (per serving):
Makes 8 Servings
Calories:    350
Calories from Fat:    250
Total Fat    28g
   Saturated Fat:    16g
Cholesterol:    140mg
Sodium:    190mg
Total Carbohydrate:    19g
Sugars:    3g
Dietary Fiber:    3g
Protein:    9g

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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