Rendimientos: 4 porcion(es)
Tiempo de Preparación: 30 mins
Tiempo de Cocción: 45 mins
Clasificación:
Valoración promedia en la comunidad FatSecret
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por el miembro: Janelleas  Baked Ricotta Custard
Creamy custard that tastes just like rice pudding - without the rice.
Ingredientes
Instrucciones
- 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 miembros han añadido esta receta a su libro de cocina.
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 Revisiones
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 feb. 13 por el miembro: 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 ene. 13 por el miembro: 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 ago. 12 por el miembro: 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 ene. 12 por el miembro: 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 por el miembro: 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 por el miembro: 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 ago. 10 por el miembro: 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 jul. 10 por el miembro: 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 jun. 10 por el miembro: illusion2526
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This was AWESOME and took care of the cravings I was having today.
27 abr. 10 por el miembro: Desirae
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Resumen Nutricional:
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Hay 131 calorías en una porción de Baked Ricotta Custard.
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Desglose de Calorías: 38% grasa, 24% carbh, 38% prot. |
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Info. Nutricional
Tamaño de la Porción
por porción
Energía
549 kj
131 kcal
Proteína
12,27g
Carbohidratos
7,78g
Fibra
0,9g
Azúcar
2g
Grasa
5,56g
Grasa Saturada
3,053g
Grasa Poliinsaturada
0,324g
Grasa Monoinsaturada
1,704g
Colesterol
70mg
Sodio
266mg
Potasio
174mg
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Desglose de Calorías:
Carbohidrato (24%)
Grasa (38%)
Proteína (38%)
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*Basado en un IDR de 2000 calorías
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