Wes Martin's Lemony Mexican Ricotta

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.

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