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Gale Gand's Baked Ricotta Custard

No recipe image available.Lightly dust individual ramekins of baked custard with cocoa powder and garnish with fresh raspberries.

Recipe Ingredients:

1 1/2 (8-ounce) packages cream cheese
3/4 cup ricotta cheese
1/2 cup Splenda® Granulated No Calorie Sweetener
2 large eggs
1 egg white
1/2 teaspoon vanilla extract
1/2 cup half-and-half (light cream)

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® Granulated Sweetener, 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 (120°C) 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 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 220 | Calories from Fat 180 | Fat 20g (sat 12g) | Cholesterol 110mg | Sodium 180mg | Carbohydrates 3g | Fiber 0g | Sugars 1g | Protein 8g.

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