Lemon Zest Ricotta Creme
Ricotta Cream, great during summer. Ice-cold from the fridge and best while sitting at the beach, looking at the ocean!
- 1 cup (240 grams) part-skim ricotta cheese
- 1/2 teaspoon (2.34 grams) grated lemon zest
- 1 squeeze of lemon juice
- 1/2 teaspoon (2.34 grams) vanilla extract
- 2 packages sugar substitute
- Berries for decoration (optional)
Before dinner mix all together in a individual bowls. Put in refrigerator. Serve after dinner.