-oz. container low-fat ricotta
Low-fat ricotta is an excellent source of protein and calcium while containing significantly reduced saturated fat compared to full-fat varieties. It also provides B vitamins including riboflavin and some trace minerals such as selenium and phosphorus.
About
Ricotta is a fresh Italian cheese produced from the whey byproduct of other cheese-making, typically from cow's milk, though variants made from sheep's milk (ricotta di pecora) and buffalo whey exist. The name derives from the Latin "recocta," meaning "recooked," referring to the heating process that curdles the whey proteins. Low-fat ricotta is made using whey with reduced butterfat content, resulting in a leaner product while maintaining the characteristic light, creamy texture and mild, slightly sweet flavor profile of traditional ricotta.
Ricotta has a soft, grainy curd structure and spreadable consistency when fresh. The texture ranges from creamy to slightly lumpy depending on production methods and storage duration. Unlike aged cheeses, ricotta is best consumed within days of production, as it gradually loses moisture and develops a firmer consistency.
Culinary Uses
Low-fat ricotta serves as a versatile ingredient across Italian and contemporary American cuisines. It is traditionally used as a primary filling for lasagna, ravioli, manicotti, and other pasta applications, often combined with spinach, herbs, and eggs. In modern cooking, ricotta appears in savory dishes such as risotto, gnocchi, and polenta, as well as in sweet applications including cheesecakes, cannoli filling, and dessert mousses. Its mild flavor and creamy texture make it suitable for both baking and fresh preparations. Low-fat versions are preferred in health-conscious applications where full-fat ricotta would be unsuitable.