Baked Ricotta Custard

Ingrédients

• 3/4 tasse part skim ricotta cheese
• 1 large large egg
• 1 larges egg white
• 1/4 tasse fat-free half & half
• 1 cuillère à soupe ground cinnamon
• 4 oz non-fat cream cheese
• 1/4 cuillère à café vanilla extract
• 3,8 g sugar substitute

Directives

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.