Recipe courtesy of Megan Gordon

Honeyed Ricotta

Ricotta is traditionally made from the whey that's left over from the cheese-making process, and it's often extremely mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and lemon zest--transforming it into a light morning topping that could rival any high-end yogurt or jam.
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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: About 2 cups
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Ingredients

15 ounces/425 grams part-skim ricotta

2 tablespoons honey

1/4 teaspoon pure vanilla extract

1/4 teaspoon grated lemon zest

Directions

  1. In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.
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