Ricotta and yogurt labneh
This savoury spread is perfect to enjoy with whole grain crackers or baguette slices before dinner.
150 cal Serves 8
Prep time 0h 5m
Total time 0h 5m
Step 1Stir 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.
Step 2Scrape yogurt mixture onto a plate and spread evenly. Sprinkle with pomegranate and pumpkin seeds. Drizzle with oil. Sprinkle with lemon zest and sumac.
Step 3Serve with crackers or vegetables.
Per serving (3 tbsp/45 mL labneh with 6 crackers)
- 7 g
- 190 mg
- 80 mg
- Total fat
- 7 g
- Saturated fat
- 2.5 g
- 10 mg
- 16 g
- 1 g
- 3 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
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