This is a protein rich creamy egg and ricotta custard posing as a dessert. It makes a wonderful breakfast lunch supper, or TV watching family ‘dessert’. I love this dish!

Baked Peaches & Cream!


5.0 from 2 reviews
Baked Peaches and Cream
  • 4 eggs
  • ½ cup milk - use whole or evaporated for a creamier result
  • One 15 ounce container ricotta or cottage cheese - I use PollyO or Calabro skim or original, NOT fat free
  • 1 cup Splenda Granulated - or ½ cup Truvia
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • One, 15 ounce can Libby's Splenda sweetened peaches, well drained, wedges split in half
  1. Preheat oven to 325 degrees. Spray a deep dish pie plate or 2 quart ceramic baking dish with vegetable cooking spray.
  2. Combine the the eggs, milk, ricotta, Splenda, vanilla, cinnamon and cornstarch in a blender and puree until very smooth.
  3. Pour the filling into the baking dish and arrange the peach slices on the custard filling.
  4. Bake 40 to 45 minutes until the filling is slightly puffed at the edges and is just set meaning it should be firm yet slightly jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
  5. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.


15 thoughts on “Baked Peaches and Cream

  1. Suzanne R. Cox says:

    PLEASE provide the nutritional breakdown for recipes. They look AMAZING. I am 7 weeks out from RNY and am badly needing some help with transitioning into soft foods. Thank you.

    • Susan Maria Leach says:

      June and Suzanne, we do not provide stats for a reason: you should not trust online stats. The amount that each post op is able to eat varies so greatly based on when they had their surgery, that offering up a ‘Serves 4’ or ‘Serves 6’ would be giving false information and encourage ‘Clean Plate Club’ membership instead of listening to your pouch for signs of satiety and fullness.

      Also, so few people follow a recipe exactly. “I used shrimp instead of chicken, added cheese and left out the broccoli!” If we calculated Nutrition Stats it would be for the ingredients we used, not yours.

      The best way through post op life is to follow the ‘Protein First’ rule and learn to calculate your own nutrition stats as they apply to your portion and choice of ingredients using an online app such as My Fitness Pal.

  2. Sherry Lilley says:

    mine never set. I’m not sure why. 1 can of evaporated skim milk? How many ounces is that? The standard can, or the small can? I checked it at 30 minutes (whole thing was still liquid), 35 minutes (edges starting to firm), 40 minutes (edges looking pretty good) and took it out at 45 (I give up — may it will set when it cools). The edges were perfect, the middle was a mess! It was very liquid when I poured it into the dish — the peaches immediately sank out of sight. That makes me think I used the wrong size can of evaporated milk. Did I? I used the standard can. What did I do?

  3. Ruth says:

    I just made this. It took almost an hour to set up and I have a new oven so I know the temperature is correct. I just kept adding 5 minutes at a time and watched it.

    • Joselyn says:

      Have you checked your oven’s temperature for accuracy? Even a new oven may need to be calibrated. Things can change with shipping and installation. I’ve made this recipe, as written, with no problems. It is absolutely delicious.

  4. Kelly says:

    Oh my word – this was incredible. Hands down the best thing I’ve eaten since surgery four months ago. Thanks for the wonderful recipe! I’ve got a similar one (your recipe that’s a ricotta/berry bake) in the oven right now. Mine also took a bit longer to set up in the oven – but no big deal, I just kept checking it every 5 minutes until it was appropriately set. Delicious!

  5. says:

    If you want nutrition/calorie values go to and add to my recipes it will break it down for you…

    • Suzanne Shaw says:

      It would be best to make this as it’s written, we only test the recipes the way we publish them. Alternations would compromise the taste and outcome. Hope that helps!

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