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Wes Martin's Lemony Mexican Ricotta

Originally aired

INGREDIENTS
  • 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
PREPARATION

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.

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