| 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. |
