(Crustless) Ricotta Quiche

Preheat oven to 325

1 pound Ricotta
4 eggs
6 TBS Splenda
1/2 cup heavy cream
1/2 cup water
1/2 Tsp vanilla

Beat all ingredients till smooth. Pour it into a buttered 9" pie plate, Bake for 1 hour. Remove from oven and let cool. Refrigerate till chilled