- 15 ounces / 425 g part-skim ricotta
- 2 tablespoons honey
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon grated lemon zest
- In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.