Ricotta is traditionally made from the whey that's left over from the cheese-making process, and it's often extremely mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and lemon zest--transforming it into a light morning topping that could rival any high-end yogurt or jam.
Recipe courtesy of Megan Gordon
Print
Total:
5 min
Active:
5 min
Yield:
About 2 cups
Level:
Easy

Ingredients

  • 15 ounces/425 grams part-skim ricotta
  • 2 tablespoons honey
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon grated lemon zest

Directions

In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.

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