Ricotta and yogurt labneh | Heart and Stroke Foundation

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