Baked Ricotta Custard

Ingredients

• 3/4 cup part skim ricotta cheeseNutrition
• 1 large large eggNutrition
• 1 large egg whiteNutrition
• 1/4 cup fat-free half & halfNutrition
• 1 tbsp ground cinnamonNutrition
• 4 oz non-fat cream cheeseNutrition
• 1/4 tsp vanilla extractNutrition
• 3.8 g sugar substituteNutrition

Directions

1. 1Heat oven to 250 °F (120 °C).
2. 2In large bowl, with an electric mixer at medium speed, beat ricotta and cream cheese until creamy. Add sugar substitute and beat until well combined. Add egg, egg white, half & half, and vanilla; beat until well blended.
3. 3Transfer mixture to 4 (8 oz) ramekins. Place ramekins in a baking 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.
4. 4Serve chilled or at room temperature, sprinkled with cinnamon.
5. 5Note: based on recipe from South Beach Diet Recharged book.

Nutrition per serving

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