Baked Ricotta Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 C part-skim ricotta cheese4 oz non-fat tub-style cream cheese, at room temp1/4 C granular sugar substitute1 large egg1 large egg white1/4 C fat-free half and half1/4 t vanilla extractGround cinnamon for garnish
Heat oven to 250
In a large bowl, with electic mixer at medium speed, beat ricotta and cream cheese until creamy. Add sugar substitute and beat until well combined. Add egg, egg white, half and half, and vanilla. Beat until well blended.
Transfer mixture to 4 (8 oz) ramekins. Place ramekins in a backing dish. Add hot water to baking dish to a depth of 1 inch. Bake until custards are set, about 45 minutes. Remove from water bath and cool on rack. Serve chilled or at room temperature sprinkled with cinnamon.
Serving Size: makes 4 8-oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user LISERH.
In a large bowl, with electic mixer at medium speed, beat ricotta and cream cheese until creamy. Add sugar substitute and beat until well combined. Add egg, egg white, half and half, and vanilla. Beat until well blended.
Transfer mixture to 4 (8 oz) ramekins. Place ramekins in a backing dish. Add hot water to baking dish to a depth of 1 inch. Bake until custards are set, about 45 minutes. Remove from water bath and cool on rack. Serve chilled or at room temperature sprinkled with cinnamon.
Serving Size: makes 4 8-oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user LISERH.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 5.0 g
- Cholesterol: 61.0 mg
- Sodium: 283.2 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.0 g
- Protein: 12.4 g
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