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FatSecret会员平均评级
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Creamy custard that tastes just like rice pudding - without the rice.
材料
做法
- 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个用户收藏这个菜谱。
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 评论
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.
2013年02月1日 会员：: 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.
2013年01月28日 会员：: 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
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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.
2012年01月21日 会员：: 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.
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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.
2010年10月12日 会员：: 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.
2010年08月5日 会员：: 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 !!!
2010年07月19日 会员：: RedHolly
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Delicious! Prepared for some of my friends who aren't dieting who thought it was very good as well.
2010年06月18日 会员：: illusion2526
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This was AWESOME and took care of the cravings I was having today.
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低热量、无胆固醇的菜肴。
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营养总结:
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Baked Ricotta Custard的每一食用份量含有131卡路里
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热量分解： 38% 脂肪, 24% 碳水物, 38% 蛋白质. |
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营养成分
食用量
每份
能源
549 千焦
131 千卡
蛋白质
12.27克
脂肪
5.56克
饱和脂肪
3.053克
多不饱和脂肪
0.324克
单不饱和脂肪
1.704克
胆固醇
70毫克
碳水化合物
7.78克
糖
2克
纤维
0.9克
钠
266毫克
钾
174毫克
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热量分解：
碳水化合物 (24%)
脂肪 (38%)
蛋白质 (38%)
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