Dessert: Baked Ricotta Custard

Creamy custard that tastes just like rice pudding - without the rice.

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 75 mins

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Baked Ricotta Custard

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 cup part skim ricotta cheese
1 large large egg
1 large egg white
4 oz non-fat cream cheese
1/4 cup fat-free half & half
1 tbsp ground cinnamon
1/4 tsp vanilla extract
3.8 g sugar substitute

Instructions

1. Heat oven to 250 °F (120 °C).

2. 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.

3. 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.

4. Serve chilled or at room temperature, sprinkled with cinnamon.

5. Note: based on recipe from South Beach Diet Recharged book.

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