Low FODMAP Whipped Ricotta with Honey and Lemon

Total time10 min

Prep time10 min

Cook time0 min

4.7

(15)

Low FODMAP Whipped Ricotta with Honey and Lemon

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Ingredients

6 servings

2 cups whole-milk ricotta
2 tbsp extra-virgin olive oil, plus more for drizzling
1 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp fine sea salt

For serving

2 tbsp raw honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp red pepper flakes (optional)
2 tbsp fresh thyme leaves or fresh basil, torn (optional)
gluten free crackers or sliced cucumber, for serving

Instructions

1
Add the ricotta, 2 tbsp olive oil, lemon juice, lemon zest, and sea salt to the bowl of a food processor. Process on high for 1–2 minutes, scraping down the sides once halfway through, until the mixture is very smooth and noticeably lighter in texture.
2
Taste and adjust salt or lemon juice as needed. Transfer the whipped ricotta to a shallow serving bowl, using the back of a spoon to create a wide swirl across the surface.

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