Ingredients
8 oz. low fat cream cheese, at room temperature
¾ cups ricotta cheese, fat free
¼ teaspoon vanilla extract
¼ cup sugar substitute
1 egg
1 egg white
Directions
Preheat oven to 250F. With electric mixer, blend cream cheese and
ricotta cheese together until creamy.
Next, blend in sugar substitute and eggs. Finally, add vanilla extract and blend until
well mixed. Spoon mixture into oven-safe
ramekins. (Original recipe said it would
make 4 but I filled 8 ramekins). Fill
baking dish with 1 inch water and set ramekins in water. Bake for 45-60
minutes, or until custard is set. Cool on a wire rack and then transfer to the
refrigerator to chill until ready to eat.
Serving Tip
Sprinkle with cinnamon, nutmeg or another delectable spice, or serve
with fresh fruit slices on top!
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