Mom's Ricotta Custard

Name: Mom''s Ricotta Custard Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 9
Ingredients: 1 cup part skim ricotta; 2/3 cup nonfat milk; 2 eggs; 2 Tbsp cornstarch; 2/3 tsp vanilla; 1/3 c. sugar

(3)

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 9

Ingredients

1 cup part skim ricotta2/3 cup nonfat milk2 eggs2 Tbsp cornstarch2/3 tsp vanilla1/3 c. sugar

Directions

Mix ingredients until smooth.

Pour into greased casserole or pie shell. Sprinkle nutmeg on top if desired.

Bake at 350 until golden brown and done through (about 50 minutes). Test with toothpick in center--when it doesn't clump on toothpick, it's done.

Makes 9 servings. (Nutritional info does not include pie shell.)

Number of Servings: 9

Recipe submitted by SparkPeople user ELENASAN.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 81.5
Total Fat: 2.7 g
Cholesterol: 53.1 mg
Sodium: 37.0 mg
Total Carbs: 11.0 g
Dietary Fiber: 0.1 g
Protein: 3.6 g

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Member Reviews

SUNNYBEEGF
Since I also have to eat high protein and low-carb, I changed this recipe a little. I used Farmer's cheese for the ricotta; I used 1 reg egg and 1 eggbeater; and I substituted 1/8 tsp of white Stevia powder for the 1/3 cup sugar. And I baked it in individual custard cups. Made 5 servings. Delicious! - 2/5/11
ALOSTBERG
I loved this, so did my son and husband! Very light a great recipe for sure! - 9/11/10
DJ4HEALTH
good - 5/23/18
ELLE_EMENOPE
I doubled the recipe and made this for a dinner party last night, served it with raspberries and some homemade pomegranate syrup drizzled over the top, and it was deeeelicious. It also may be the easiest dinner party dessert I've ever made. Thanks for sharing! - 11/21/11
DEBBY101
Can you use Splenda Measure instead of the sugar? That would even make it less calories. Not sure if it would bake ok still though. - 6/29/10

Reply from ELENASAN (6/30/10)
I only ever baked once with Splenda and it didn't come out well. Never tried this recipe, though.
LINDAGAGS
It was really yummy! - 4/3/10