Wes Martin's Lemony Mexican Ricotta
Serve this with Wes's Mexican Tuna Cakes, Honey-Grapefruit Salsa and Romaine Slaw. Also check out Wes' Mocha-Marshmallow Milkshakes!
Ingredients
- 1/2 cup skim or lowfat ricotta
- 1/2 teaspoon fine lemon zest
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cumin
- Coarse salt, to taste
Yields:
Preparation
In a small bowl, stir the ingredients together until combined. Refrigerate until ready to use; can be used as a topping for tacos, quesadillas, or for any Mexican foods you top with sour cream.
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