Gale Gand’s Baked Ricotta Custard
Lightly dust individual ramekins of baked custard with cocoa powder and garnish with fresh raspberries.
- Serves: 8
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 1 (8 oz) ricotta custard
- Amount Per Serving
- Calories:
- 220
- Calories from Fat:
- 180
- Total Fat:
- 20g
- Saturated Fat:
- 12g
- Cholesterol:
- 110mg
- Sodium:
- 180mg
- Total Carbs:
- 3g
- Dietary Fiber:
- 0g
- Sugars:
- 1g
- Protein:
- 8g
DIRECTIONS
Preheat oven to 250 degrees F.
Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA® Granulated Sweetener, beating until blended.
Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch.
Bake at 250 degrees F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.
INGREDIENTS
- 1 1/2 (8 ounce) packages cream cheese
- 3/4 cup ricotta cheese
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 large eggs
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/2 cup half-and-half cream
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