Fresh Vanilla Custard Sauce

[Kitchen Witch]

Fresh Vanilla Custard Sauce


Ingredients:
3/4 cup skim milk
1/2 vanilla bean, split lengthwise
1/3 cup part-skim ricotta cheese
1 egg
2 tablespoons sugar
1 teaspoon cornstarch
1/2 teaspoon pure vanilla extract
sugar substitute equivalent to 2
tablespoon sugar


Instructions:
Pour milk into a small nonstick saucepan. Scrap seeds from the vanilla bean; add seeds and pod to milk. Heat milk over low heat just until it is scalded and bubbles form around edge of pan. remove from heat and cool 10 minutes, allowing vanilla to flavor milk.
In a food processor or blender, combine ricotta cheese, egg, sugar and cornstarch. Process about 30 seconds until smooth. Remove beans from milk, leaving seeds; add to cheese mixture. Process again for a few seconds to combine. Wash the small saucepan to remove any milk residue. Pour mixture back into saucepan; cook over very low heat, stirring constantly until mixture is the consistency of heavy cream. Do not overheat, or mixture will curdle. While hot, pour through a fine strainer into a 1 pint refrigerator container. Stir in vanilla extract and sweetener. Cover and chill before serving.


Nutrition Facts:
Amount Per Serving: Calories 50
Fat 1 g, Cholesterol 30 mg,
Sodium 35 mg,


Quantity:
Serves 8