Individual Berry Custards - Weight Watchers
- 3 large eggs, beaten
- 1 12 cups part-skim ricotta cheese
- 1 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- 13 cup sugar, divided
- 24 reduced-fat vanilla wafers
- 1 lb blueberries, washed, picked over and dried
- 12 tablespoons original reddi-whip topping real whipped light cream
- 1 lb raspberries, washed, picked over and dried
- Place a roasting pan on middle rack of oven and fill it halfway up with water.
- (You will be placing twelve 2 1/4- X 3-inch custard cups in pan; water should not come more than halfway up the height of custard cups).
- Then preheat oven to 350 degrees F.
- Combine beaten eggs with ricotta cheese, cinnamon, nutmeg and 1/4 cup of sugar in a medium bowl until well blended.
- Place a wafer on bottom of each custard cup; top each with 1 tablespoon of ricotta mixture.
- Arrange a single (but well-packed) layer of blueberries on top of ricotta mixture; top each with another wafer.
- Fill custard cups with about 2 tablespoons more of ricotta mixture so each wafer is completely covered.
- Carefully place custard cups in roasting pan (careful not to scald yourself with hot water).
- Bake until top just starts to turn slightly golden, about 35 to 40 minutes; carefully remove custard cups from hot water and allow to cool on a rack, about 30 minutes.
- *.
- Squirt about 1 tablespoon of whipped cream over each custard and top with a layer of raspberries; sprinkle remaining sugar over top.
- Yields 1 custard per serving.
- Note: *These custards can be served warm or cold.
- To serve cold, cover cooled custards with plastic wrap and refrigerate.
- Top with whipped cream and raspberries just before serving.
- Feel free to use any combination of seasonal berries in this recipe such as blackberries, golden raspberries and/or strawberries.
eggs, ricotta cheese, ground cinnamon, ground nutmeg, sugar, vanilla wafers, blueberries, cream, raspberries
Taken from www.food.com/recipe/individual-berry-custards-weight-watchers-237041 (may not work)