Sugar free baked ricotta custard

1. Preheat oven to 250 F

2. Mix ricotta and cream cheese until creamy

3. Add splenda, eggs, half and half, and vanilla

4. Beat until well blended

5. Transfer into greased ramekins

6. Place into larger baking dish and add hot water to a depth of 1 inch

7. Bake until set, approx 45 minutes

8. Remove and cool

9. Serve chilled with sprinkle of cinnamon