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Ricotta and yogurt labneh

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

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.

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.

3. Serve with crackers or vegetables.

NUTRITIONAL INFO
Per serving (3 tbsp/45 mL labneh with 6 crackers)

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.

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.

3. Serve with crackers or vegetables.