Temps de Préparation: 30 mins
Temps de Cuisson: 45 mins
Note:
Note Moyenne des Membres FatSecret
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par le membre: Janelleas  Baked Ricotta Custard
Creamy custard that tastes just like rice pudding - without the rice.
Ingrédients
Directives
- Heat oven to 250 °F (120 °C).
- 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.
- 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.
- Serve chilled or at room temperature, sprinkled with cinnamon.
- Note: based on recipe from South Beach Diet Recharged book.
710 membres ont ajouté cette recette à leur livre de cuisine.
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 Commentaires
Thank you, thank you thank you! Finally, a great low carb dessert! I did end up having to bake at 375* for about an hour for it to set- that was the only alteration to the recipe that I made.
01 févr. 13 par le membre: Bethyboo67
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To make it more Atkins OWL, I'm subbing the high fat versions of cream cheese and heavy whipping cream for the low fat ingredients and adding finely chopped spaghetti squash to try to get that "rice" mouth feel. Get a few veggie carbs that way also.
28 janv. 13 par le membre: messamermom
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really good I did the reg ricotta , heavy whip cream and reg cream cheese it is very good ....I will replace the Flan I made before to keep my sweet tooth at bay thank you very much for the recipe
28 août 12 par le membre: katmm
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Wonderful dessert. After reading it tastes like rige pudding I decided to put in raisins as well. Then I got to thinking fresh strawberries on top or maybe blueberries inside would also be tasty. The possibilities are endless. One thing I would change if I wasnt adding fruit is maybe a little less sweetness. Thank you for the recipe. I will use it again and again.
21 janv. 12 par le membre: petuniak
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Had this at room temp and it was ok....maybe it will be better cold. I think I'll make it again but next time I'll beat the egg whites separately and fold in the cheeses and egg yolk. Also want to try it with agave.
28 nov. 11 par le membre: Mik335
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Tastes great and hits that sweet craving. Don't be afraid to try it with other extract flavors other than vanilla. For example, almond extract, orange, and lemon extracts are all great.
12 oct. 10 par le membre: Aeroconn
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Ok now I have changed my mind. I don't like this dish hot. However, I love it cold. It was absolutely delish.
05 août 10 par le membre: Mkaleokalani
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I made this with heavy cream, regular cream cheese and whole milk ricotta to reduce the carbs. It was delish !!!
19 juil. 10 par le membre: RedHolly
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Delicious! Prepared for some of my friends who aren't dieting who thought it was very good as well.
18 juin 10 par le membre: illusion2526
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This was AWESOME and took care of the cravings I was having today.
27 avr. 10 par le membre: Desirae
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Résumé Nutritionnel:
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Il y a 131 calories dans 1 portion de Baked Ricotta Custard.
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Répartition Calorique: 38% gras, 24% glu, 38% prot. |
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Valeurs Nutritives
Taille de Portion
par portion
Énergie
549 kj
7%
131 kcal
Gras
5,56g
8%
Gras Saturés
3,053g
15%
Gras Monoinsaturés
1,704g
Gras Polyinsaturés
0,324g
Glucides
7,78g
3%
Sucre
2g
2%
Fibre
0,9g
Protéine
12,27g
25%
Sel
0,66g
11%
Cholestérol
70mg
Potassium
174mg
9%
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Répartition Calorique:
Glucide (24%)
Gras (38%)
Protéine (38%)
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*Basé sur une VQR de 2000 calories
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