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Ricotta and yogurt labneh

This savoury spread is perfect to enjoy with whole grain crackers or baguette slices before dinner
Ricotta and yogurt spread topped with pomegranate, pumpkin seeds and olive oil
8 servings / 5 min 

Prep 5 min / Cook 0 min

  • 1 cup (250 mL) Balkan style plain yogurt
  • 1 cup (250 mL) ricotta cheese
  • 1/2 cup (125 mL) pomegranate arils
  • 2 tbsp (25 mL) pumpkin seeds (pepitas)
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1/2 tsp (2 mL) grated lemon zest
  • 1/4 tsp (1 mL) sumac or ground cumin
  • 20 small whole grain crackers or 2 cups (500 mL) baby vegetables
  1. Stir together yogurt and ricotta cheese. Scrape mixture into a fine mesh sieve lined with a coffee filter. Set sieve over a bowl and cover with plastic. Refrigerate overnight or up to 2 days.
  2. Scrape yogurt mixture onto a plate and spread evenly. Sprinkle with pomegranate and pumpkin seeds. Drizzle with oil. Sprinkle with lemon zest and sumac.
  3. Serve with crackers or vegetables.
Nutritional info per serving 

Serving size: (3 tbsp/45 mL labneh with 6 crackers)

  • Calories 150
  • Protein 7 g 
  • Total fat 7 g 
    Saturated fat 2.5 g 
    Trans fat 0 g 
    Cholesterol 10 mg 
  • Carbohydrates 16 g 
    Fibre 1 g 
    Sugars 3 g 
    Added sugars 0 g 
  • Sodium 190 mg 
  • Potassium 80 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.




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