Cranberry Lemon Whipped Ricotta Recipe
This whipped lemon ricotta is a stunning appetizer that makes any occasion feel special. It's ultra-creamy and slightly sweet with a drizzle of bright red cranberry flavor. It's a grown-up treat that's always a hit at parties, and it's ready in just 12 minutes!
Ingredients
- ¼ cup fresh or frozen cranberries
- ¼ cup honey
- A pinch of cayenne
- 1 ½ cups ricotta
- Zest and juice from 1 lemon
- Black pepper, to garnish
- Toasted baguette slices, to serve
Instructions
- And the cranberries, honey, and cayenne to a small pan over medium-high heat. Bring to a boil then remove from the heat when you hear the first cranberry pop, about 30 seconds.¼ cup fresh or frozen cranberries, ¼ cup honey, A pinch of cayenne
- Add the ricotta, lemon zest, and lemon juice to your food processor or blender and blend on high until smooth. Note: if the ricotta seems too thin, place it into your fridge. It is more firm when it is chilled and you'll be able to pile it higher on a plate when it's cold.1 ½ cups ricotta, Zest and juice from 1 lemon
- Pour the ricotta onto a plate, top with the cranberries and honey, and a little sprinkle of black pepper. Serve with some toasted baguette slices.Black pepper, Toasted baguette slices
Notes
How to make grilled baguette slices: Brush both sides with olive oil and grill in a grill pan. Flip them so they have nice grill marks on both sides and sprinkle them with sea salt before serving.
Serving: 1 serving = ¼ cup whipped ricotta with ⅙ of the cranberry honey plus 2 slices of baguette, Calories: 331kcal, Carbohydrates: 48g, Protein: 13g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 445mg, Potassium: 171mg, Fiber: 2g, Sugar: 13g, Vitamin A: 287IU, Vitamin C: 10mg, Calcium: 183mg, Iron: 2mg