Prep 20 mins
Cook 40 mins
I have not tried this recipe. I got it from Weight Watchers. This is a 3 pts value. Use a combination of blueberries and raspberries for a patriotic July 4th dessert.
- 3 large eggs, beaten
- 1 1⁄2 cups part-skim ricotta cheese
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄3 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 350ºF.
- 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.