Baked Ricotta Custard
I got this from the Splenda Website, but have modified it a bit to make it more SB friendly. It tastes very good and is filling. It's also good as a breakfast alternative.
Baked Ricotta Custard
Makes: 8 (8-ounce) servings
Preparation Time: 15 minutes
Bake Time: 45 minutes
1 1/2 (8-ounce) packages fat free, reduced fat, or non-diary cream cheese
3/4 cup part skim ricotta cheese
1/3 - 1/2 cup SPLENDAŽ No Calorie Sweetener, Granular (I use 1/3 cup)
2 large eggs
1 egg white
1/2 teaspoon vanilla extract
1/2 cup half and half
cinnamon to taste (optional)
PREHEAT oven to 250° F.
BEAT cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDAŽ No Calorie Sweetener, Granular beating until blended.
ADD eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla, cream, and cinnamon, beating until blended.
POUR mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch.
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.
*** I also sprinkle cinnamon on top before baking
*** This is very good in Phase 2 topped with berries
|
