If you love creme brulee and strawberry cheesecake this is a blend of those two. My experiment worked. Woo Hoo! It's a perfect weight loss surgery friendly Valentine's dessert. Hope you and your sweetie enjoy it. As for me... Cupid's arrow hasn't struck but that's OK because this one's too good to share.
Shelly's Strawberry Ricotta Custard
6 ounces Cream Cheese, softened
1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
1 large Egg, plus 1 large Egg White
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1/4 cup Vanilla Soy Milk
1/2 Teaspoon Vanilla Extract
8 Red Ripe Strawberries
Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use. If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan.
Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake 50-55 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight.
Fresh Strawberry Sauce:
Whiz 8 red ripe Strawberries in a mini food processor till sauce consistency. Spoon over custards. If your strawberries aren't that sweet add Splenda to taste. If you want to take an extra step macerate the strawberries in the liqueur of your choice (about 1/4 cup liqueur to a pint of berries) Amaretto would be yummy.
