Baked Ricotta Custard

Directions

1. PREHEAT oven to 250° F.
2. Blend cream cheese at medium speed with an electric mixer until creamy.
3. Add ricotta cheese and blend well.
4. Gradually add Splenda.
5. Beat until blended.
6. Gradually add the eggs beating until blended.
7. Add egg white and beat until blended.
8. Add vanilla and cream and blend well.
9. Spoon mixture into 8 ramekins.
10. Put ramekins in a roasting pan.
11. Add hot water to pan to a depth of 1 inch.
12. BAKE at 250° F for 50 minutes or until custards are set.
13. Custards will puff slightly and remain white.
14. Remove from water bath and cool on a wire rack.
15. Serve chilled or at room temperature.