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

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

Directions

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.
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.
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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