Low Fiber Whipped Ricotta with Honey and Lemon
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Learn more →Ingredients
6 servings
- 2 cups whole-milk ricotta
Ingredient notePlain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- 1 tsp lemon zest
Ingredient noteLow residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
For serving
- 2 tbsp raw 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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