Baked Ricotta Custard
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Baked Ricotta Custard calories by ingredient
Introduction
Like Rice Pudding without the Rice Like Rice Pudding without the RiceNumber of Servings: 4
Ingredients
-
3/4 C part-skim ricotta cheese
4 oz non-fat tub-style cream cheese, at room temp
1/4 C granular sugar substitute
1 large egg
1 large egg white
1/4 C fat-free half and half
1/4 t vanilla extract
Ground cinnamon for garnish
Tips
Try mixing a few dashes of cinnamon into the batter and dust the top with nutmeg.
If too sweet, cut the sugar substitute in half.
Directions
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.