Vanilla Ricotta "cheesecake" (South Beach Diet)

Healthy version of cheesecake...south beach diet friendly. I make this about once a week and never get tired of it! It is my diet indulgence! Updated March 29, 2010; in response to criticism: use care...you must blend completely or it will not cook to a proper texture! I personally like the soft, delicate flavor the recipe produces as is.... If you prefer a more complex variation: Increase vanilla bean and/or extract OR add additional flavors if desired by adding to recipe as is if you prefer stronger flavor. To maintain a delicate, gourmet flavor, try substituting another extract or liquid flavoring for the vanilla extract and/or adding a dash of spices. Some ideas: Orange extract + Cloves; Rum Extract + Cinnamon; Vanilla Extract + Chocolate Chips; Peppermint Extract + Chocolate Syrup/Shavings/Chips; Orange Extract + Chocolate Syrup/Shavings/Chips; Rum Extract + Cinnamon, Cloves, and/or Ginger; Peanut Butter + Chocolate Chips

• Ready In: 25 mins
• Serves: 4
• Yields: 4 mini cheesecakes

Ingredients

• 2  cups ricotta cheese
• 3  Splenda quick packs
• 1  teaspoon vanilla extract
• 1⁄2 vanilla bean, scrape out
• 2  eggs

Directions

1. Preheat oven to 350.
2. Mix well. (Use a blender or hand mixer if necessary to achieve whipped, smooth texture. Use care, if it is not blended well enough it will not cook to a smooth texture).
3. Pour into 4 ramekins.
4. Bake for 20 minutes.