Baked Ricotta Custard – a delicious recipe with cream cheese, ricotta cheese, Splenda, eggs, egg, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 250u00b0 F.
2
Beat cream cheese at medium speed with an electric mixer until creamy.
3
Add ricotta cheese; beat until well blended.
4
Gradually add Splenda No Calorie Sweetener, Granular, beating until blended.
5
Add eggs gradually, beating until blended.
6
Add egg white and beat until blended.
7
Add vanilla and half and half, beating until blended.
8
Pour mixture into 8 (8 ounce) ramekins; place ramekins in a roasting pan.
9
Add hot water to pan to a depth of 1 inch.
10
Bake at 250u00b0 F for 45 minutes or until custards are set.
11
Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack.
12
Serve chilled or at room temperature.
13
Garnish, if desired.
355
kcal
Calories
30
g
Fat
5
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 (8 oz.) pkg. cream cheese, 3/4 c. ricotta cheese, 1/2 c. Splenda No Calorie Sweetener, Granular, 2 large eggs, and more.
Yes, Baked Ricotta Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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