Originally aired March 11, 2011
- 1/2 cup skim or lowfat ricotta
- 1/2 teaspoon fine lemon zest
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cumin
- Coarse salt, to taste
In a small bowl, stir the ingredients together until combined. Refrigerate until ready to use; can be used as a topping for tacos, quesadillas, or for any Mexican foods you top with sour cream.