POINTS® Value |  3
Servings | 12
Preparation Time | 20 min
Cooking Time | 40 min
Level of Difficulty | Moderate

This summer specialty will set off culinary fireworks. Use a combination of blueberries and raspberries for a patriotic July 4th dessert.

3 large egg(s), beaten
1 1/2 cup part-skim ricotta cheese
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup sugar, divided
24 items reduced-fat vanilla wafer(s)
1 pound blueberries, washed, picked over and dried
12 Tbsp Reddi-Wip Original Real Whipped Light Cream, or other brand
1 pound raspberries, washed, picked over and dried

Instructions


1. 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.
2. Combine beaten eggs with ricotta cheese, cinnamon, nutmeg and 1/4 cup of sugar in a medium bowl until well blended.
3. 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.
4. 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.*
5. 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.



Notes

*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.