Preparation Time: 30 mins
Cooking Time: 45 mins
Rating:
FatSecret Members Average Rating
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Creamy custard that tastes just like rice pudding - without the rice.
Ingredients
Directions
- Heat oven to 250 °F (120 °C).
- 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.
- 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.
- Serve chilled or at room temperature, sprinkled with cinnamon.
- Note: based on recipe from South Beach Diet Recharged book.
710 members have added this recipe to their cookbook.
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 Reviews
For those on Atkins, the lower the fat the higher the carbs. So you wouldn't want fat free cream cheese, and how can 1/2 and 1/2 be fat free when it's the fat that makes it half cream? The part skim ricotta has more carbs than regular. So those on Atkins, should really modify this recipe. It's way too high in carbs, unless you're on maintenance.
06 Apr 10 by member: usemyotheraddy
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DELICIOUS!!!! AWESOME DESSERT!!! The only thing is that 250F for 45 minutes wasn't enough...after 1 hour and 15 minutes on 250F, I had to turn up the heat to 350F for about 10 min and then it was perfect!!...YUMMY!!! Everyone loved it...even my picky eater's - 8 yr old daughter and husband :)!!
24 Nov 09 by member: gburgos1113
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the sugar substitute in this equals 1/4 cup.
10 Jan 09 by member: Janelleas
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Nutritional Summary:
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There are 131 calories in 1 serving of Baked Ricotta Custard.
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Calorie Breakdown: 38% fat, 24% carbs, 38% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
549 kj
131 kcal
Protein
12.27g
Fat
5.56g
Saturated Fat
3.053g
Polyunsaturated Fat
0.324g
Monounsaturated Fat
1.704g
Cholesterol
70mg
Carbohydrates
7.78g
Sugar
2g
Fibre
0.9g
Sodium
266mg
Potassium
174mg
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Calorie Breakdown:
Carbohydrate (24%)
Fat (38%)
Protein (38%)
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*Based on an RDI of 2000 calories
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