Baked Ricotta Custard

Makes 8 servings.


1½ (8-ounce) packages cream cheese
¾ cup ricotta cheese
½ cup SPLENDA® No Calorie Sweetener, Granular
2 large eggs
1 large egg white
½ teaspoon vanilla extract
½ cup half-and-half
Optional Garnish: mint leaves, fresh raspberries


1. Preheat oven to 250°F.
2. Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA® No Calorie Sweetener, Granular beating until blended.
3. Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
4. Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1-inch.
5. Bake at 250°F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.

Nutritional Info (per serving):

Total 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

Exchanges Per Serving: 1½ starches, 1 medium fat meat, 4 fat

Additional comments:

Recipe created by Gale Gand.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.