Baked Ricotta Custard

This recipe, created by chef Gale Gand, when compared to a traditional recipe, has an 11% reduction in calories, a 37% reduction in carbohydrates, and a 48% reduction in sugar.

Recipe Ingredients:

1 1/2 (8-ounce) packages cream cheese (12 ounces total)
3/4 cup ricotta cheese
1/2 cup Splenda® No Calorie Sweetener, Granular
2 large eggs
1 large egg white
1/2 teaspoon vanilla extract
1/2 cup half-and-half
Optional Garnish: mint leaves, fresh raspberries

Cooking Directions:

1. Preheat oven to 250°F (120°C).
2. Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add Splenda® No Calorie Sweetener, Granular beating until blended.
3. Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
4. Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1-inch.
5. Bake in a preheated oven at 250°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.

Makes 8 (8-ounce) servings.

Nutritional Information Per Serving (1/8 of recipe): Total Calories 350, Calories from fat 250, Total fat 28 g, Saturated fat 16 g, Cholesterol 140 mg, Sodium 190 mg, Total Carbohydrate 19 g, Sugars 3 g, Dietary Fiber 3 g, Protein 9 g.

Exchanges Per Serving: 1 1/2 starches, 1 medium fat meat, 4 fats.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.