Low Sodium Whipped Ricotta
Creamy, airy, and bursting with fresh flavor, Low Sodium Whipped Ricotta is a versatile and health-conscious take on a classic spread. This recipe combines unsalted whole milk ricotta with heavy cream, fresh lemon zest and juice, and a touch of extra virgin olive oil, whipped to perfection for a velvety texture. With optional additions like finely grated garlic and fresh parsley, it strikes a delicate balance of brightness and subtle savory notes. Perfect for dipping veggies, spreading on bread, or pairing with crackers, this quick 10-minute recipe is ideal for those looking for a delicious, low sodium appetizer or snack. Serve it fresh or store it in the fridge for up to two days—great for meal prep with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole milk ricotta cheese (low sodium, unsalted if available)
- 2 tablespoons Heavy cream
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Olive oil (extra virgin)
- 0.5 clove Garlic (finely grated, optional)
- 1 teaspoon Fresh parsley (finely chopped, optional)
- 1 pinch Black pepper (freshly cracked)
Instructions
In a medium bowl, combine the low sodium ricotta cheese and heavy cream.
Using a hand mixer or a whisk, whip the ricotta and cream together for 2-3 minutes until smooth, light, and airy.
Fold in the lemon zest, lemon juice, and olive oil. Mix gently to combine.
If desired, stir in the finely grated garlic (for a subtle garlic flavor) and chopped fresh parsley for added flavor and freshness.
Season the whipped ricotta with a pinch of freshly cracked black pepper.
Taste and adjust the seasoning as needed, keeping in mind the low sodium goal. Avoid adding salt to keep the recipe sodium-friendly.
Transfer the whipped ricotta to a serving dish. Drizzle with additional olive oil for presentation if desired.
Serve immediately with fresh vegetables, whole-grain crackers, or as a spread on bread. Alternatively, cover and refrigerate for up to 2 days.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 514 mg | 40% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
