Tempo de Preparação: 30 mins
Tempo de Cozedura: 45 mins
Tipo de refeição :
Sobremesas
Avaliação :
Avaliação Média dos Membros da FatSecret
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Creamy custard that tastes just like rice pudding - without the rice.
Ingredientes
Instruções
- Heat oven to 250 °F (120 °C).
- 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.
- 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.
- Serve chilled or at room temperature, sprinkled with cinnamon.
- Note: based on recipe from South Beach Diet Recharged book.
710 membros adicionaram esta receita ao seu livro de receitas.
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 Revisões
Thank you, thank you thank you! Finally, a great low carb dessert! I did end up having to bake at 375* for about an hour for it to set- that was the only alteration to the recipe that I made.
01 fev 13 por membro: Bethyboo67
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To make it more Atkins OWL, I'm subbing the high fat versions of cream cheese and heavy whipping cream for the low fat ingredients and adding finely chopped spaghetti squash to try to get that "rice" mouth feel. Get a few veggie carbs that way also.
28 jan 13 por membro: messamermom
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really good I did the reg ricotta , heavy whip cream and reg cream cheese it is very good ....I will replace the Flan I made before to keep my sweet tooth at bay thank you very much for the recipe
28 ago 12 por membro: katmm
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Wonderful dessert. After reading it tastes like rige pudding I decided to put in raisins as well. Then I got to thinking fresh strawberries on top or maybe blueberries inside would also be tasty. The possibilities are endless. One thing I would change if I wasnt adding fruit is maybe a little less sweetness. Thank you for the recipe. I will use it again and again.
21 jan 12 por membro: petuniak
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Had this at room temp and it was ok....maybe it will be better cold. I think I'll make it again but next time I'll beat the egg whites separately and fold in the cheeses and egg yolk. Also want to try it with agave.
28 nov 11 por membro: Mik335
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Tastes great and hits that sweet craving. Don't be afraid to try it with other extract flavors other than vanilla. For example, almond extract, orange, and lemon extracts are all great.
12 out 10 por membro: Aeroconn
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Ok now I have changed my mind. I don't like this dish hot. However, I love it cold. It was absolutely delish.
05 ago 10 por membro: Mkaleokalani
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I made this with heavy cream, regular cream cheese and whole milk ricotta to reduce the carbs. It was delish !!!
19 jul 10 por membro: RedHolly
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Delicious! Prepared for some of my friends who aren't dieting who thought it was very good as well.
18 jun 10 por membro: illusion2526
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This was AWESOME and took care of the cravings I was having today.
27 abr 10 por membro: Desirae
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Lanche saboroso em apenas 30 minutos.
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Lanche saboroso, com baixo teor de gordura e baixo teor de carboidratos.
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Saudável, saboroso e úmido.
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Lanche saudável, rico e com poucas calorias.
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Resumo Nutricional:
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Existem 131 calorias em 1 dose de Baked Ricotta Custard.
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Repartição das Calorias: 38% líp, 24% carbs , 38% prot. |
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Factos Nutricionais
Quantidade
por dose
Energia
549 kj
7%
131 kcal
Lípidos
5,56g
8%
Lípidos Saturados
3,053g
15%
Lípidos Monoinsaturados
1,704g
Lípidos Poliinsaturados
0,324g
Carboidratos
7,78g
3%
Açúcar
2g
2%
Fibras
0,9g
Proteínas
12,27g
25%
Sal
0,66g
11%
Colesterol
70mg
Potássio
174mg
9%
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Repartição das Calorias:
Carboidratos (24%)
Lípidos (38%)
Proteínas (38%)
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*Baseado num IDR de 2000 calorias
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