Wes Martin's Lemony Mexican Ricotta

by Rachael Ray Show Staff 10:00 PM, March 10, 2011

Aired March 10, 2011

Serves HASH(0x48e03f0)
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.