3 Fat Chicks on a Diet Weight Loss Community

3 Fat Chicks on a Diet Weight Loss Community (https://www.3fatchicks.com/forum/)

- Desserts - Phase 1 (https://www.3fatchicks.com/forum/desserts-phase-1-131/)

- - Baked Ricotta Custard (https://www.3fatchicks.com/forum/desserts-phase-1/44521-baked-ricotta-custard.html)

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 SPLENDA® 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 SPLENDA® 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

Really yummy!!! A very delicate taste. My husband was begging for more than the taste he was allowed!!

So here's the deal...I wrote down this recipe a while ago on a piece of paper and left out the WAY to cook it in the raekins, LOL. So I found the recipe today while on a baking fenzy, threw this together and dumped it into a pie plate (thinking it was a cheesecake) and cooked it....and low and behold it wasn't bad at all...very filling, just a little bit, but good too. The only thing is that if I did it again, i may cook longer as it is a tad soft in the middle, but good nonetheless, LOL!

wow these were absolutely fantastic! i am so happy that i found this forum! i was sooo sick of those ricotta cremes. it was fantastic thank you!

Anybody tried this with a muffin tin and cupcake papers? We have no ramekins or any other baking dish. If it turned out as a cheesecake I think it might work, but I'm a bit nervous. Ideas?