Ingredients

The following ingredients have 1 Servings
  • 1 cup (240 ml) Lactose-Free Ricotta
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon finely chopped tarragon
  • 1/2 teaspoon finely chopped chives
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup (240 ml) Lactose-Free Ricotta
  • 1/4 cup (36 g) finely chopped green olives
  • 1 teaspoon Garlic-Infused Oil,
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon finely grated lemon zest, (made with a microplane style zester)
  • Kosher salt
  • 1 cup (240 ml) Lactose-Free Ricotta
  • 1/4 cup (40 g) finely chopped jarred roasted red peppers
  • 1/8 teaspoon smoked paprika
  • Kosher salt
  • 1 cup (240 ml) Lactose-Free Ricotta
  • 1/4 cup orange marmalade
  • 1 teaspoon finely grated orange zest, (made with a microplane style zester)
  • 1 cup (240 ml) Lactose-Free Ricotta
  • 1/4 cup (50 g) finely chopped blueberries
  • 2 tablespoons maple syrup
  • 1 cup (240 ml) Lactose-Free Ricotta
  • 1/4 cup (40 g) finely chopped raspberries
  • 1 tablespoon sugar

Instruction

  • For each one of these versions you will simple stir the ingredients together, seasoning to taste with salt and/or pepper if listed as an ingredient. Spreads are ready to use or can be refrigerated in an airtight container for up to 1 day. (They will last a day or two longer but the flavors will not be as fresh).
  • Serve the savory spreads with slices of low FODMAP bread or crackers, or as a dip for vegetables such as carrot sticks or spread on spears of endive for a quick appetizer. Try the sweet versions spread on low FODMAP English muffins or toast for breakfast.