Baked Ricotta Custard
Creamy custard that tastes just like rice pudding - without the rice.
Servings: 4
Prep Time: 30 mins
Cook Time: 45 mins
Average Rating: Average FatSecret member ranking
Ingredients
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.
Nutrition summary
There are 131 calories in 1 serving of Baked Ricotta Custard.
Calorie split: 38% fat, 24% carbs, 38% protein.
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