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
Cook time
Total time 0h 5m
Ricotta and yogurt spread topped with pomegranate, pumpkin seeds and olive oil

Ingredients

Directions

  1. Step 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. Step 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. Step 3

    Serve with crackers or vegetables.

Nutritional information

Per serving (3 tbsp/45 mL labneh with 6 crackers)

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

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

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