Baked Ricotta Custard

• 1 1/2 (8 oz.) pkg. cream cheese
• 3/4 c. ricotta cheese
• 1/2 c. Splenda No Calorie Sweetener, Granular
• 2 large eggs
• 1 egg white
• 1/2 tsp. vanilla extract
• 1/2 c. half and half
• Optional Garnish: mint leaves, fresh raspberries

1. Preheat oven to 250u0b0 F.
2. Beat cream cheese at medium speed with an electric mixer until creamy.
3. Add ricotta cheese; beat until well blended.
4. Gradually add Splenda No Calorie Sweetener, Granular, beating until blended.
5. Add eggs gradually, beating until blended.
6. Add egg white and beat until blended.
7. Add vanilla and half and half, beating until blended.
8. Pour mixture into 8 (8 ounce) ramekins; place ramekins in a roasting pan.
9. Add hot water to pan to a depth of 1 inch.
10. Bake at 250u0b0 F for 45 minutes or until custards are set.
11. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack.
12. Serve chilled or at room temperature.
13. Garnish, if desired.
14. Makes 8 servings.

cream cheese, ricotta cheese, splenda, eggs, egg, vanilla extract, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=14834 (may not work)