Baked Ricotta Custard
Nutrition per Serving
131
Calories
12.27g
Protein
7.78g
Carbs
5.56g
Fat
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment