Ginger Ricotta Cream Recipe

  • 2 cups (500 mL) smooth ricotta cheese
  • 1/4 cup (50 mL) confectioners sugar (icing sugar)
  • 3 tbsp (45 mL) finely chopped crystallized ginger
  • 1 tsp (5 mL) freshly grated lemon zest
  1. In a large bowl, with an electric mixer, beat cheese and sugar until smooth. Stir in ginger and lemon zest. Serve at once or store in a tightly sealed container in the refrigerator for up to 2 weeks.