Baked Ricotta Custard

By Joan_Z

Ingredients

• 3/4 cup Part-skim ricotta cheese
• 4 oz Nonfat tub-style cream cheese room temp 1/4 cup granular sugar substitute
• 1 lge Egg
• 1 lge Egg white
• 1/4 cup Fat-free half and half
• 1/4 tsp Vanilla extract
• Ground cinnamon

Preparation

Step 1

Heat oven to 250.

Beat ricotta and cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar substitute, half and half, and vanilla extract. Beat until well blended.

Transfer mixture to 4 (8 oz) ramekins. Place ramekins in baking dish. Add hot water to baking dish to a depth of 1 inch. Bake until custards are set, about 45 mins. Remove from water and cool on rack. Sprinkle with cinnamon and served chilled or at room temperature