Baked Ricotta Custard

Ingredients

• 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

Directions

• 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.