Baked Ricotta Custard

Creamy custard that tastes just like rice pudding – without the rice.

Ingredients

• 3/4 cup part skim ricotta cheese
• 1 large large egg
• 1 large egg white
• 4 oz non-fat cream cheese
• 1/4 cup fat-free half & half
• 1 tbsp ground cinnamon
• 1/4 tsp vanilla extract
• 3.8 g sugar substitute

Directions

1. Heat oven to 250 °F (120 °C).
2. In 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. Transfer 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. Serve chilled or at room temperature, sprinkled with cinnamon.
5. Note: based on recipe from South Beach Diet Recharged book.

Recipe provided by FatSecret.com

Per serve – Energy: 131kcal | Carb: 7.78g | Prot: 12.27g | Fat: 5.56g