Lightly dust individual ramekins of baked
custard with cocoa powder and garnish with fresh raspberries.
Gale
Gand's Baked Ricotta Custard
- 1 1/2 (8 ounce) packages
cream cheese
3/4 cup ricotta cheese
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1 egg white
1/2 teaspoon vanilla extract
1/2 cup half-and-half cream
- Preheat oven to 250°F
(120°C).
- Beat cream cheese at medium
speed with an electric mixer until creamy. Add ricotta cheese;
beat until blended. Gradually add SPLENDA® Granulated Sweetener,
beating until blended.
- Add eggs gradually, beating
until blended. Add egg white and beat until blended. Add vanilla
and cream, 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 (120°C)
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.
Makes 8 servings.
Preparation Time: 15 Minutes
Total Time: 1 Hour
Nutritional Information
Per Serving (1/8 of recipe): Calories 220 | Calories from Fat
180 | Fat 20g (sat 12g) | Cholesterol 110mg | Sodium 180mg |
Carbohydrates 3g | Fiber 0g | Sugars 1g | Protein 8g
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
